Pulled Pork & Apricot Sandwiches

  • Serves 12 people
  • Prep Time 15 min
  • Cook Time 9 hrs

Mix up your pulled pork with this fruity twist. You won’t regret it.


  • 2 medium onions, chopped

  • 1 cup Crofter’s Apricot Premium Spread or Crofter’s Apricot Just Fruit Spread

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Shred pork into coarse shreds with 2 forks pulling it apart.
  5. Let the cooking liquid sit for 5 minutes to allow the fat to rise. Skim the fat off the top and discard.
  6. Blend water, cornstarch, ginger and salt & pepper until it's smooth.
  7. Whisk the cornstarch mixture back into cooking liquid and cook uncovered on high for 15-30 minutes, or until thickened.
  8. Return the pork back to the slow cooker and mix well.
  9. Serve on toasted buns. Enjoy!