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
Directions
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. Yield: 12 servings.
I apologize that there is no picture. I forgot to take one and evidently the ladies at Taste of Home did as well. These sandwiches are very good. Whenever a meat recipe calls for preserves it makes me nervous. Meat just isn't supposed to taste like jelly, but I have to say there was nothing that tasted like jelly when this was all finished. We will be making these sandwiches again, only next time it will be when there is company coming over so we don't have to eat it all ourselves.:)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment