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

Sweet & Tangy Pulled Pork Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 12 servings


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

Nutritional Facts

1/2 cup (calculated without buns): 296 calories, 11g fat (4g saturated fat), 67mg cholesterol, 248mg sodium, 29g carbohydrate (16g sugars, trace fiber), 20g protein Diabetic Exchanges:2 starch, 3 lean mea


  1. Cut pork roast in half; place in a 4- or 5-qt. slow cooker. Combine the preserves, onion, soy sauce and mustard; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on buns, if desired. Yield: 12 servings.
Originally published as Sweet & Tangy Pulled Pork in Taste of Home August/September 2011, p69

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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Reviewed Oct. 14, 2014

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

Reviewed Mar. 25, 2014

"I like what I see"

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."

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!"

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..."

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