Lunch: Sweet & Tangy Pulled Pork Recipe
Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 jar (18 ounces) apricot preserves
1 large onion, chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
Hamburger buns, split, optional
Instructions
Cut pork roast in half; place in a 4- or 5-qt. slow cooker. Combine the preserves, onion, soy sauce and mustard; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on buns, if desired.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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