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onions, cut into large slices
2
pork shoulder roast
1 4–5 lb.
2 teaspoons
chicken broth
1¼ cups
½ cup
¼ cup
For safe meat preparation, reference the USDA website.
Spread the onion slices in the bottom of a lightly-oiled large (6 quart) slow cooker. Rub the pork shoulder on all sides with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. Place on top of onions. Pour the chicken broth over the roast. Cover and cook on low heat for 8 hours, or until you can pull the pork apart easily with a fork.
Shred the meat in the pot of the slow cooker, removing any large chunks of fat that remain. Mix into the onions, and stir in KC Masterpiece® Original Barbecue Sauce and Hidden Valley® Original Ranch® Salad Dressing. Let sit in the pot for another 10 minutes or so, until warmed through. Serve alone, in sandwiches, in bowls or on top of nachos.
Lightly oil the inner pot of your multi-cooker. Spread the onion slices across the bottom.
Rub the pork shoulder on all sides with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. Place pork on top of the onions. Pour 1½ cups chicken broth around the roast.
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook,” and cook on high-pressure for 75 minutes.
Allow the pressure valve to natural pressure release at least 20 minutes, until the pin drops. Shred the meat in the slow cooker pot, removing any large chunks of fat that remain.
Mix shredded meat into the onions, and stir in the barbecue sauce and ranch dressing. Set the multi-cooker to sauté mode and let meat cook in the pot for another 10 minutes or so, stirring occasionally until warmed through.
Serve alone, in sandwiches, in bowls or on top of nachos.
* Always follow manufacturer’s instructions.
