Rosemary Pulled Pork with Peach Butter Cabbage Sandwich
- 4 tbsp extra virgin olive oil
- 4 tbsp Amazing Rosemary Butter
- 2 lbs pork shoulder
- 8 oz mild salsa (or any type of salsa you choose)
- Bun of your choice
Steps: Melt 2 tbsp Rosemary Butter and olive oil in large saute’ pan over medium high heat. Add pork shoulder. Pan sear brown on all sides (1 min on each side). Place pork with pan drippings into crock pot. Heat crock pot to low. Place pork with pan drippings into crock pot. Add salsa and remaining Rosemary Butter. Cook on low for 6-8 hours (or until fork tender).
When done use fork to gently pull pork into shredded pieces, and continue to cook in crock pot for 10 min.
Peach Butter Broccoli Slaw
- 1 tbs extra virgin olive oil
- 3 tbs Perfectly Peachy Butter
- 3 cups shredded broccoli slaw
∫In large saute’ pan over medium heat, melt butter, salt and olive oil. Add broccoli slaw Saute’ slaw, coating completely until al dente (3-4 min). Build your sandwich! On a bun of your choice, fill with shredded pork topped with the Peach Butter Broccoli Slaw.