With just 5 simple ingredients this recipe for Crock-Pot Apricot Pulled Pork is a family favorite where the fruity apricot flavor really shines through with both apricot fruit spread and dried apricots added to the pot!
Slow Cooker Apricot Pulled Pork
This is a crock-pot recipe shared with my by my good friend Michelle who told me she has made it for years and it has always been a hit with her family and at family get-togethers.
I am always looking for quick and easy recipes that make my life a little easier when it comes to feeding my family. There are those days where I need something that has little prep work (this recipe only needs an onion and some dried apricots chopped up…15 minutes max), and can cook pretty much all day (10 – 12 hours and this one can go a little bit longer if you need it) for those days when I have a million and one things to do and places I need to be…and with 5 kids and a busy household that seems to be a lot of days. 🙂
So this recipe sounded right up my alley.
My friend Michelle even said that you could toss all the ingredients in a freezer bag and then you have a freezer meal that you can pop into the slow cooker on those days you don’t even have time to cut onions and apricots.
I did not make this into a freezer meal for myself but I have included the freezer meal instructions for you.
And now that I have made this recipe and found out how much my crew loved it I am going to make up a bag or two for the freezer so that I am ready for those crazy busy days ahead!
Crock-Pot Apricot Pulled Pork Recipe
- 3 pounds Boneless Pork Shoulder Roast
- 10 ounces Sugar Free Apricot Fruit Spread (such as Smuckers Simply Fruit)
- 1 cup Barbecue Sauce (your favorite brand, I used Sweet Baby Ray’s brand)
- 1 medium Sweet Onion (chopped)
- 6 ounces Dried Apricots (chopped or sliced)
- Place the pork shoulder roast in the bottom of a 5 quart or larger oval slow cooker
- Add the apricot fruit spread, BBQ sauce, chopped onion and chopped apricots on top of the slow cooker and spread the fruit sauce and BBQ sauce around the meat with a spoon.
- Cover and cook on LOW for 10 to 12 hours or for 5 to 6 hours on HIGH.
- Remove pork roast from slow cooker and place on a platter on in a baking pan and shred the meat with two forks, discarding any fatty pieces.
- Pour cooking liquid out of the slow cooker into a large saucepan and place the saucepan on the stove and bring the liquid to a boil until reduced down to about 1 to 1 1/2 cups of liquid.
- Place shredded pork back into the slow cooker and pour the reduced cooking liquid back in over the meat and give everything a quick stir.
- Serve and enjoy on rolls, buns, pita bread or in a wrap. If you are not serving the pulled pork right away turn your slow cooker to the WARM setting to keep things nice and warm.
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