GINGER APRICOT PORK ROAST

GINGER APRICOT PORK ROAST image

Yield 8 bowls

Number Of Ingredients 7

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5-8 lb bone in pork roast (we use a butt roast usually)
5T chopped garlic (I use it from a jar)
4T chopped fresh ginger (also from a jar)
1t salt
3/4ish C apricot preserves or jam
1/4ish C dijon mustard
Optional: 1 can of apricots or peaches

Steps:

1. Put the roast in the crock pot. Mix together the garlic, salt, and ginger. Smear it over the roast. 2. Slow roast on low for 8 hours (for a thawed roast) or on high for 8 hours (for a mostly frozen one). 3. When it is falling off the bone remove the bone and drain off most of the fat. Shred the pork with forks. 4. Mix together the apricot preserves and the dijon mustard. Mix it in with the pork. You can add more of the jam and mustard in the same proportion if it seems too dry. 5. Continue to cook on low for at least 15 minutes. 30-45 is better.