Crockery Pot Apricot Pulled Pork for Sandwiches

3 lb. boneless pork shoulder roast, well trimmed
18 oz. jar apricot preserves
1/4 cup dried apricots, finely chopped
1 clove garlic, crushed
salt and pepper to taste
1 cup canned Progresso French Onion Soup

2 tbsp. dijon mustard
1 large onion, chopped
sandwich buns

Place roast in 4-6 quart crockery pot. In a small bowl, mix preserves, garlic, salt, and pepper, onion soup, mustard and onion, then pour over meat in crockery pot.

Cover and cook on low heat setting for 10-12 hours. Remove meat from crockery pot, let stand 5-10 minutes. Shred meat with fork. Skim fat off sauce remaining in crockery pot. Place shredded pork on bun, spoon some of the sauce over meat, and serve.

10-12 servings

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