Sweet & Tangy Pulled Pork Recipe

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Sweet & Tangy Pulled Pork Recipe
Sweet & Tangy Pulled Pork Recipe photo by Taste of Home
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Sweet & Tangy Pulled Pork Recipe

Read Reviews
4 7 8
Publisher Photo
The slow cooker makes these super sandwiches a snap to put together on a busy weeknight. You’d think I'd slaved over them all day! I like to serve them with a side of creamy coleslaw or corn on the cob. If you don't have soy sauce, you can use 1/4 cup of broth instead. —Megan Klimkewicz, Kaiser, Missouri
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours

Ingredients

  • 1 jar (18 ounces) apricot preserves
  • 1 large onion, chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • Hamburger buns, split, optional

Directions

Mix first four ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours.
Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with two forks; return to slow cooker and heat through. If desired, serve on buns. Yield: 12 servings.
Originally published as Sweet & Tangy Pulled Pork in Taste of Home August/September 2011, p69

Nutritional Facts

1/2 cup pork mixture: 296 calories, 11g fat (4g saturated fat), 67mg cholesterol, 243mg sodium, 29g carbohydrate (19g sugars, 0 fiber), 20g protein. Diabetic Exchanges: 2 starch, 3 lean meat.

  • 1 jar (18 ounces) apricot preserves
  • 1 large onion, chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • Hamburger buns, split, optional
  1. Mix first four ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours.
  2. Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with two forks; return to slow cooker and heat through. If desired, serve on buns. Yield: 12 servings.
Originally published as Sweet & Tangy Pulled Pork in Taste of Home August/September 2011, p69

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Reviews forSweet & Tangy Pulled Pork

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cooking_connoisseur User ID: 8035743 133665
Reviewed Oct. 14, 2014

"Unbelievable recipe!! Tasted so amazing, would highly recommend."

MY REVIEW
Drangonbutterfly User ID: 6496952 112235
Reviewed Mar. 25, 2014

"I like what I see"

MY REVIEW
babyblueld User ID: 6004757 118014
Reviewed Feb. 28, 2012

"Didn't have onions and it still turned out delicious. The meat was super tender, sweet and flavorful by itself. We topped sandwiches with a little BBQ sauce and they were excellent. I didn't measure, but did about half vegetable broth that was leftover in the fridge and half soy sauce then a spoonful of some mustard."

MY REVIEW
cmflower14 User ID: 4870064 124156
Reviewed Sep. 15, 2011

"I made this tonight for dinner and WHAT A DISAPPOINTMENT! It was easy enough to prepare, but it was so blah and had hardly any flavor. I thought we could eat it for two nights in a row, but my husband said he's not eating the leftovers. We won't be having this meal again!"

MY REVIEW
aug2295 User ID: 4631582 193955
Reviewed Jul. 26, 2011

"I used a pork tenderloin and the meat had a nice flavor. This won't replace the BBQ pulled pork I usually make, but maybe for an occasional change of pace..."

MY REVIEW
turtledaisy User ID: 3675355 178748
Reviewed Jul. 25, 2011

"This pork was easy to make and turned out moist. It was pretty blah, didn't have any flavor and was definitely not sweet and tangy. Just tasted like plain pork. I will not be making this recipe again."

MY REVIEW
Boylestongirl User ID: 5650553 180358
Reviewed Jul. 21, 2011

"Love this recipe!! So quick and easy!"

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