It has finally happened. The temperatures in Utah have now reached over 100° F. Phew! I literally took a dip in our tiny kiddie pool today because even the shade was hot! I don’t handle the heat very well, so I try to avoid cooking over a hot stove at all costs. This recipe is so delicious and requires very little effort, which is perfect for summertime!
Slow Cooker BBQ Apricot Pulled Pork Sandwich Recipe:
(Makes 8 servings)
1 cup barbecue sauce
1 1/2 cups apricot preserves
1 envelope dry onion soup mix
2 Tablespoons dijon mustard
2 Tablespoons soy sauce
3 pound boneless pork shoulder roast
Combine barbecue sauce, apricot preserves, dry onion soup mix, dijon mustard, and soy sauce in a medium bowl. Place pork roast in a slow cooker sprayed with nonstick cooking spray. Pour sauce over meat. Cover and cook on low for 8-10 hours or high for 4-5 hours. Shred meat with two forks and use a slotted spoon to serve on buns or rolls.
Looking for more delicious sandwich recipes?
Here are a few of our favorites:
Slow Cooker Root Beer Pulled Pork Sandwiches
Slow Cooker Sloppy Joes
Spinach and Artichoke Sandwich Melts
Hawaiian Turkey Burgers
Slow Cooker Pineapple BBQ Beef Sandwiches