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Shredded Apricot Pork Sandwiches

November 25, 2012

I’ve made shredded pork a couple of times and haven’t found a recipe I really like until now.  This one has a sweet bbq taste to it.  I ended up using Sweet Baby Ray’s Sweet and Spicy BBQ sauce.  The recipe is not lacking any sauce and is sure to leave your fingers dirty at the end of the meal.

I sometimes have a hard time remembering to take photos of my dishes.  So this one you’ll have to settle for a mediocre picture of my leftover sandwich at work and what was left of it the next time I tried to get a photo on Jim’s fork.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 8 hours
Total Time: 9 hours
Yield:  10-12 sandwiches
Taste: Very Good

2 medium onions, thinly sliced
1 cup apricot preserves
½ cup packed dark brown sugar
½ cup bbq sauce
¼ cup cider vinegar
2 tbs Worcestershire sauce
½ tsp red pepper flakes
1 (4-pound) boneless pork loin roast, trimmed of fat
¼ cup cold water
2 tbs cornstarch
1 tbs grated fresh ginger
1 tsp salt
1 tsp black pepper
10-12 sesame or onion rolls, toasted

1)  Combine onions, preserves, brown sugar, bbq sauce, vinegar, Worcestershire sauce and pepper flakes in a small bowl and mix.  Place pork roast into slow cooker.  Pour apricot mixture over the roast.  Cover; cook on LOW for 8 to 9 hours.
2)  Remove pork from cooking liquid and place on cutting board.  Let it cool slightly.  Using 2 forks, shred pork into coarse shreds.  Let liquid stand 5 minutes in crock pot to allow fat to rise.  Skim any fat.
3)  Combine water, cornstarch, ginger, salt, and pepper in a small bowl and mix well.  Whisk cornstarch mixture into slow cooker liquid.  Cook on HIGH 15 to 30 minutes or until thickened.
4)  Return shredded pork to slow cooker and mix well.  Serve on toasted buns.

Chef’s Note: After my brother tried this recipe on his own he said it was a bit too sweet. I’d suggest using a spicier BBQ sauce to mellow the pork out a bit. I typically use Sweet Baby Rays Sweet and Spicy BBQ sauce.

Source: Favorite Brand Name, Slow Cooker Recipes, 2005 Cook Book page 294.


From → Main Dish

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