SHREDDED APRICOT PORK SANDWICHES

Shredded Apricot Pork Sandwiches image

Make and share this Shredded Apricot Pork Sandwiches recipe from Food.com.

Provided by Irmgard

Time 9h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 medium onions, thinly sliced
1 cup apricot preserves
1/2 cup brown sugar, packed
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes
4 lbs pork shoulder, trimmed of fat
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon ground black pepper
10 -12 onion hamburger buns, split and toasted

Steps:

Combine the onions, preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce and pepper flakes in a small bowl.
Place the pork roast in the slow cooker.
Pour the apricot mixture over the roast.
Cover and cook on low for 8 to 9 hours.
Transfer the pork to a cutting board; cool slightly.
Shred the pork with 2 forks.
Let the cooking liquid stand for 5 minutes to allow the fat to rise.
Skim and discard fat.
Blend the water, cornstarch, ginger, salt and pepper until smooth.
Whisk the cornstarch mixture into the cooking liquid.
Cook, uncovered, on high 15 to 30 minutes, or until thickened.
Return the shredded pork to the slow cooker; mix well.
Serve on the toasted buns.

Nutrition Facts : Calories 586.3, Fat 32.8, SaturatedFat 11.3, Cholesterol 128.8, Sodium 507.2, Carbohydrate 40.5, Fiber 0.7, Sugar 29.1, Protein 31.7