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Crock Pot - Shredded Apricot Pork Sandwiches by Abby Zenthoefer serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Shredded Apricot Pork Sandwiches

Ingredients:

2 medium

onions, thinly sliced

1 cup

apricot preserves

1/2 cup

packed dark brown sugar

1/2 cup

bbq sauce

1/4 cup

cider vinegar

2 tbsp

worcestershire sauce

1/2 tspn

red pepper flakes

4 lb

boneless pork top loin roast, trimmed of fat

1/4 cup

water

2 tbsp

cornstarch

1 tbsp

grated fresh ginger

1 tspn

salt

1 tspn

black pepper

sesame or onion rolls, toasted

Directions:

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.

Categories:

Crock Pot Cooking
Main Dishes
Meats