Ingredients
1 boneless pork shoulder butt roast (3 pounds)2 garlic cloves, minced1/2 teaspoon lemon-pepper seasoning1 can (20 ounces) unsweetened crushed pineapple, undrained1/2 cup orange juice1 jar (16 ounces) mango salsa24 whole wheat dinner rolls, split
Preparation
Rub roast with garlic and lemon pepper. Transfer to a 4-qt. slow cooker; top with pineapple and orange juice. Cook, covered, on low until meat is tender, 8-10 hours.
Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork and cooking juices to slow cooker. Stir in salsa; heat through. Serve with rolls.
