Crock Pot - Shredded Apricot Pork Sandwiches
by Abby Zenthoefer
serves: 10
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Shredded Apricot Pork Sandwiches |
Ingredients: |
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2 medium |
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onions, thinly sliced |
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1 cup |
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apricot preserves |
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1/2 cup |
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packed dark brown sugar |
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1/2 cup |
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bbq sauce |
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1/4 cup |
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cider vinegar |
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2 tbsp |
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worcestershire sauce |
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1/2 tspn |
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red pepper flakes |
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4 lb |
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boneless pork top loin roast, trimmed of fat |
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1/4 cup |
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water |
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2 tbsp |
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cornstarch |
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1 tbsp |
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grated fresh ginger |
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1 tspn |
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salt |
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1 tspn |
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black pepper |
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10 |
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sesame or onion rolls, toasted |
Directions: |
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Combine onions, preserves, brown sugar, bbq sauce, vinegar, worcestershire sauce, and pepper flakes in small bowl. Place pork roast in crock pot. Pour apricot mixture over roast. Cover; cook on LOW 8 to 9 hours.
Transfer pork to cutting board; cool slightly. Shred pork into coarse shreds using 2 forsk. Let cooking liquid stand 5 mintues to allow fat to rise. Skim fat.
Blend water, cornstarch, ginger, salt, and pepper until smooth. Whisk cornstarch misture into cooking liquid. Cook, uncovered, on HIGH 15 to 30 minutes, or until thickened. Return shredded pork to slow cooker; mix well. Serve on rolls.
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