Crock Pot Apricot Pulled Pork

On Solaris' first trip to visit my family and me, I'll admit it - we had a lot of fun exposing him to our South-Eastern American favorites. We did Cajun and Mexican, Chick-Fil-A, and (of course) Memphis-style Barbecue, among others.

When we moved to the UK, neither of us were particularly besotted with the variants of barbecue that were being sold here or there in various chain restaurants. None really compared to the Memphis and Western Carolina styles I'd been raised on and Solaris had become addicted to.  So we decided to find our own and circumvent England's BBQ interpretations. The following recipe is what we ended up with. It's a bit sweeter than it is savory but it's delicious all the same. 

Apricot Pulled Pork

Servings: 8 (at least)

3 – 3 ½ lb pork shoulder roast, boneless

10 oz jar apricot conserves 

1 cup barbecue sauce

½ cup chopped Vidalia onion (or regular)

½ cup dried apricots, chopped

8 Kaiser rolls or hamburger buns

1.  Lightly oil crock pot.
2. Trim fat from meat and place in cooker.
3. Combine conserves, barbecue sauce, onion, and apricots.  Pour over meat.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
5. Transfer meat to cutting board and gently shred the meat with two forks. Return to sauce, mix thoroughly, and serve on rolls or buns.