Print Options

 
 
 
 Print
Sweet & Tangy Pulled Pork Recipe

Sweet & Tangy Pulled Pork Recipe

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 YIELD:12 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Wine Pairings

Blush Wine

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