Slow Cooker Pulled Pork Recipe – There are dozens of variations on the ever popular pulled pork recipe. Believe me- I have made many! But this one is in my top 5 favorites of all time and there is no better time to share this recipe with you than right now. With Fall quickly sneaking in and tailgating season underway this is one recipe you need in your wheelhouse.

Listen to me share this recipe on B105.7 with Sean Copeland  HERE

I am reviewing the newest cookbook from Gooseberry Patch:Slow-Cooker%20Fall Favorites Slow-Cooker Fall Favorites and the first recipe that caught my (and my husbands) eye was for pulled pork. Not just because of the main ingredient but also for the extra-special secret addition that is similar to what WE use in our pulled pork: apricot preserves. We often toss in a small jar of peach, apricot or even apple (jelly) preserves to our recipe. It adds great flavor and sweetness. Plus, if you are adding vinegar or a spicy bbq sauce to your meat (in the cooking stage) then it acts as a nice contrast to those bold flavors. I used my favorite Best Boy & Co Adobo BBQ sauce in this recipe.

Mix beginning ingredients in a small bowl for a smooth sauce to cook the pork in.

If it appears that light is shining down from Heaven upon this pulled pork sandwich- that’s because it is!

This is a simple recipe that you can assemble easily in the morning before work with minimal muss or fuss. The instructions state that you should mix all the first step ingredients in a bowl then pour over raw meat. You can even omit this step and mix it all in the crock. Then add the meat and sliced onions. Don’t want to slice the onions in the morning? Then slice them the night before and place them in a baggie. I have made this with both a pork roast and pork tenderloin. Both turned out very well so use what you have.

What do you think of this slow cooker pulled pork recipe?

Heather Tallman

Total Servings 10-12

Slow Cooker Pulled Pork Recipe with Apricot Preserves

Pork roast is slow cooked with sweet apricot preserves and smoky ancho chile BBQ sauce.

5 minPrep (inc. refrigeration & rest time)

8 hrCook Time

8 hr, 5 Total Time

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Ingredients

• 2 onions, thinly sliced
• 1 C (or a 12 oz jar) of apricot preserves (I used Smuckers)
• 1/2 C brown sugar, packed
• 1/2 C BBQ sauce of your choice (I used Best Boy & Co Ancho
• 2 TB Worcestershire sauce
• 1/4 C apple cider vinegar
• 1/2 tsp red pepper flakes
• 4 pound pork loin roast
• 1/2 C cold water
• 2 TB cornstarch
• 1 tsp fresh grated ginger
• 1 tsp kosher salt
• 1 tsp black pepper
• Rolls or buns

Instructions

1. In a bowl combine first 7 ingredients.
2. Place pork in crock.
3. Pour mixture on top.
4. Cook on low for 8-9 hours or high for 4-5.
5. Remove meat from crock and shred.
6. Whisk in remaining ingredients.
7. Cook on high heat for 15-30 minutes or until thickened.
8. Return shredded pork to the crock.
9. Serve on rolls or buns.

Recipe Type: Slow Cooker

7.6.6

220

https://basilmomma.com/2014/09/slow-cooker-pulled-pork-sandwiches.html/

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