Sweet & Tangy Pulled Pork

By suewaynes

Ingredients

• 1 boneless pork shoulder butt roast 3-4 lbs.
• 1 jar (18 oz.) apricot preserves
• 1 large onion, chopped
• 2 Tbsp. Dijon mustard mustard
• 2 Tbsp. reduced-sodium soy sauce or 1/4 cup chicken broth
• Hamburger buns, split, optional

Details

Servings 12

Preparation

Step 1

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

2. Remove meat; cook slightly: Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on buns, if desired.