Apricot Pulled Pork Hoagies |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
1 cup chopped sweet onion (1 large)
1 Tbsp. cooking oil
2 cups Pulled Pork Master Recipe (see recipe below)
1/2 cup apricot spreadable fruit
1/2 cup bottled hot-style barbecue sauce
2 Tbsp. snipped dried apricots
4 hoagie rolls, split and toasted
1. In a large skillet, cook onion in hot oil over medium heat about 4 minutes or until tender. Stir in shredded pork, spreadable fruit, barbecue sauce, and dried apricots. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency, stirring occasionally.
2. Divide meat mixture evenly among hoagie rolls. Makes 4 servings.
Pulled Pork Master RecipeTrim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker. In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Pour over pork in cooker.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
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