Is it dinner time yet? Once you’ve had this Apricot Smoked Pulled Pork Sandwich that’s all that will be on your mind when you’re hungry. These sandwiches are a great go-to meal that can stay cooking all day at home while you’re busy about your day and will be hot and ready the moment you walk in the door. Plus, it leaves your house smelling pretty amazing. Just wait, you’ll see! Using a slow cooker or a croc pot makes this recipe a breeze to put together on a busy week night when dinner prep is just not an option. We’ve all been there, arriving home late from a super busy day and the last thing you want to think about is “what’s for dinner?” Sometimes a PB&J sandwich or two just won’t cut it and you need something a little more like what mom used to make.
2 medium onions, chopped
½ cup barbecue sauce
½ cup packed dark brown sugar
¼ cup apple cider vinegar
2 Tbsp Worcestershire sauce
¼ tsp red pepper flakes
4 lb boneless pork top loin roast, trimmed of fat
¼ cup cold water
2 Tbsp cornstarch
1 Tbsp grated fresh ginger
1 tsp salt & pepper
10-12 sesame or onion buns, toasted
- Combine onions, Crofter’s Organic® fruit spread, barbeque sauce, dark brown sugar, apple cider vinegar, Worcestershire sauce, and red pepper flakes in a small bowl. Mix together.
- Place the pork roast in a slow cooker and cover it in the apricot mixture. Put the slow cooker on low and cook for 8-9 hours.
- Once done, transfer the pork to a cutting board and let it rest for a few minutes. Set the cooking liquid aside in the slow cooker.
- Shred pork into coarse shreds with 2 forks pulling it apart.
- Let the cooking liquid sit for 5 minutes to allow the fat to rise. Skim the fat off the top and discard.
- Blend water, cornstarch, ginger and salt & pepper until it's smooth.
- Whisk the cornstarch mixture back into cooking liquid and cook uncovered on high for 15-30 minutes, or until thickened.
- Return the pork back to the slow cooker and mix well.
- Serve on toasted buns. Enjoy!