Shredded Apricot Pork Sandwiches

2 medium onions, thinly sliced

1 cup apricot preserves

½ cup barbecue sauce

½ cup packed brown sugar

¼ cup cider vinegar

2 TBSP Worcestershire sauce

½ tsp red pepper

1 (4 lb) boneless pork loin roast

¼ cup cold water

2 TBSP cornstarch

1 TBSP grated fresh ginger (optional)

1 tsp salt

1 tsp black pepper

10-12 sesame, Kaiser or onion rolls, toasted

Combine onions, preserves, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and pepper flakes in small bowl.  Place pork roast in slow cooker.  Pour apricot mixture over roast.  Cover and cook on low 9-8 hours.

Remove pork from cooking liquid to cutting board; cool slightly.  Using 2 forks shred pork into coarse shreds.  Let cooking liquid stand 5 minutes to allow fat to rise.  Skim fat.

Combine water, cornstarch, ginger, salt and pepper; blend well.  Whisk cornstarch mixture into slow cooker liquid.  Cook on HIGH 15-30 minutes or until thickened.  Return port to slow cooker.  Serve over rolls

* Peach jam can be used to replace apricot.

**Mildly spices, can reduce to ¼ tsp red pepper

Recipe: Heather

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Russian Chicken

4 chicken breasts

1 8oz bottle Russian dressing

1 cup apricot pineapple jam

1 pkg. Lipton onion soup mix

Mix ingredients well and pour over chicken breasts.  Bake at 350 degrees for 1 hour 15 minutes.

Serve over rice.

**I use peach jam instead and we love it just as much.  Tastes exactly the same.  Plain apricot makes the sauce very strong so if your going to use apricot make sure it’s the apricot pineapple that it calls for.

Recipe:  Heather

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