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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