Ingredients
1
tablespoon canola oil
1
boneless pork shoulder (3 lb), trimmed of fat
1
teaspoon smoked paprika
1/2
teaspoon salt
2
cans (14.5 oz each) fire-roasted diced tomatoes with garlic
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
bottle (18 oz) barbecue sauce
1
cup chopped onion (1 large)
2
cups frozen corn (from 12-oz bag), thawed
2
cups frozen baby lima beans, thawed
1/2
cup chopped fresh parsley
Preparation
Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Sprinkle pork with paprika and salt. Add to skillet; cook on all sides until browned. Place pork in slow cooker.
In large bowl, stir together tomatoes, broth, barbecue sauce, onion, corn and lima beans. Pour over pork.
Cover; cook on Low heat setting 8 hours.
Remove pork from slow cooker to large bowl; shred pork, using 2 forks. Stir shredded pork and parsley into slow cooker.
