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