Shredded Apricot Pork Sandwiches

Ingredients:

1 cup Apricot Preserves
1/2 cup packed dark brown sugar
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper
1 (3-4 pound) boneless pork top loin roast, trimmed of fat
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon grated fresh ginger
1 teaspoon salt
1 teaspoon black pepper
10 to 12 sesame or onion rolls, toasted

1. Combine preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce, and red pepper in small bowl. Place pork in slow cooker. Pour apricot mixture over roast. Cover, cook on LOW, 8 to 9 hours.

2. Transfer pork to cutting board, cool slightly. Shred pork into coarse shreds using two forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim fat.

3. Blend water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered on HIGH 15 to 30 minutes, or until thickened. Return shredded pork to slow cooker, mix well. Serve on rolls.

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Sometimes I use apricot preserves, but sometimes I mix it up with others. While my family was here, I found an apricot pineapple mix that was delicious! I also use whatever brown sugar I have, not necessarily dark.

As soon as you take the pork out, turn the crock pot on high. It takes a while to heat up that much. I also don't use fresh ginger, I use less ground ginger.

Enjoy! It's super duper delicious!!!