WHAT YOU WILL NEED

• ⅓ cup dijon mustard
• ¼ cup maple syrup
• 1 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp garlic powder
• 3 tbsp dried cherries
• 1 boneless pork butt roast (about 2 pounds)
• 3 fresh thyme sprigs
• (2) 10 oz French baguettes (halved lengthwise) then cut crosswise into quarters
• ½ cup peach preserves
• 4 green onions, thinly sliced
• 1 package (7.6 oz) Yancey’s Fancy Smoked Gouda Cheese, shredded

WHAT TO DO

1. In small bowl, whisk mustard, syrup, brown sugar, chili powder and garlic powder; stir in cherries. Makes about ¾ cup
2. In a 5 to 6 qt slow cooker, add pork; top with thyme sprigs and pour mustard mixture over top. Cover and cook on high 4 hours or low 8 hours or until pork is very tender and falls apart; remove thyme sprigs
3. Preheat oven to 400° F. Transfer pork to medium bowl; with 2 forks, shred pork. Pour any liquid remaining in slow cooker over pork; toss. Makes about 4 cups
4. Spread bottom halves of baguettes with preserves; top with pork mixture, onions, cheese and top halves of baguettes. Transfer sandwiches to rimmed baking pan; bake 7 minutes or until cheese melts. Makes 8 sandwiches

Approximate nutritional values per serving (1 sandwich): 596 Calories, 23g Fat (11g Saturated), 98mg Cholesterol, 968mg Sodium, 62g Carbohydrates, 2g Fiber, 26g Sugars, 32g Protein

Prep Time: 25 minutes

Cook Time: 4H/25 minutes

Number of Servings: 8