Shredded Apricot Pork Sandwiches |
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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 12 |
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Easy and delicious. From Slow Cooker Favorites . Ingredients:
2 medium onions, thinly sliced |
1 cup apricot preserves |
1/2 cup brown sugar, packed |
1/2 cup barbecue sauce |
1/4 cup cider vinegar |
2 tablespoons worcestershire sauce |
1/2 teaspoon red pepper flakes |
4 lbs pork shoulder, trimmed of fat |
1/4 cup cold water |
2 tablespoons cornstarch |
1 tablespoon fresh ginger, grated |
1 teaspoon salt |
1 teaspoon ground black pepper |
10 -12 onion hamburger buns, split and toasted |
Directions:
1. Combine the onions, preserves, barbecue sauce, vinegar, Worcestershire sauce and pepper flakes in a small bowl.
2. Place the pork roast in the slow cooker.
3. Pour the apricot mixture over the roast.
4. Cover and cook on low for 8 to 9 hours.
5. Transfer the pork to a cutting board; cool slightly.
6. Shred the pork with 2 forks.
7. Let the cooking liquid stand for 5 minutes to allow the fat to rise.
8. Skim and discard fat.
9. Blend the water, cornstarch, ginger, salt and pepper until smooth.
10. Whisk the cornstarch mixture into the cooking liquid.
11. Cook, uncovered, on high 15 to 30 minutes, or until thickened.
12. Return the shredded pork to the slow cooker; mix well.
13. Serve on the toasted buns.
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