Sweet & Tangy Pulled Pork |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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The slow cooker makes these super sandwiches a snap to put together on a busy weeknight. Youâd 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. 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.
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