“I got this recipe from the Spring 2008 Taste of Home magazine. It is so simple but my favorite Ive tried.”
READY IN:
6hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, cook green pepper and onion in butter until tender. Stir in ketcup and vinegar. Cut the roast in half; place in a 5-qt. slow cooker. Pour sauce over pork.
  2. Cover and cook on low for 6 to 6-1/2 hours or until meat is very tender. Remove pork; shred with two forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls.

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