Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment! Here are a few crockpot recipes I posted earlier this week, followed by today’s entry. Enjoy!
Shredded Apricot Pork Sandwiches
by the Editors of Easy Home Cooking Magazine
Cook Time: 8-1/4 to 9-1/2 hours
Yield: Makes 10 to 12 sandwiches
2 medium onions, thinly sliced
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
1/2 teaspoon red pepper flakes
1 (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 onions, preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce and pepper flakes in small bowl. Place pork roast in 5-quart 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 2 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 toasted buns.
Variation: A 4-pound pork shoulder roast, cut into pieces and trimmed of fat, can be substituted for pork loin roast