Sweet and Tangy Pulled Pork

By rickfanciullo

Ingredients

• 1 boneless pork shoulder butt roast - 3 to 4 pds)
• 1 jar (18 oz) apricot preserve
• 1 large onion - chopped
• 2 tbs reduced sodium soy sauce or substitute 1/4 cup chicken broth.
• 2 tbs dijon mustard
• Hamburger buns

Preparation

Step 1

1. Cut pork roast in half and place in a 4-5 quart slow cooker. Combine the preserves, onion, soy sauce and mustard and pour over the roast. Cover and cook on low for 8-10 hours or until meat is tender

2. Remove meat, cool slightly. Skim fat from the cooking juices. Shred pork with two forks and return to the slow cooker; heat through.

3. Serve. Use of buns is optional.