Dried apricots and apricot preserves add wonderful flavor to this easy crockpot pork hot sandwich recipe.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: 10-12 servings
Ingredients:
- 3 lb. boneless pork shoulder roast
- 16 oz. jar apricot preserves
- 1/3 cup finely chopped dried apricots
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 cup canned condensed French onion soup
- 2 Tbsp. Dijon mustard
- 1 onion, chopped
- toasted kaiser rolls
- baby spinach leaves
Preparation:
Trim roast of excess fat. Place roast in 4-6 quart crockpot. In a small bowl, mix preserves, apricots, garlic, salt, and pepper, onion soup, mustard and onion, then pour over meat in crockpot.
Cover and cook on low heat setting for 7-9 hours. Remove meat from crockpot, let stand 5-10 minutes, then shred meat with a fork. Skim the fat off liquid remaining in crockpot. Return pork to crockpot and stir well. Make sandwiches using meat mixture, rolls, and baby spinach leaves.
