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Apricot Pulled Pork Hoagies

Dried apricots, spreadable fruit, and barbecue sauce add zip to this pulled pork sandwich recipe.

3.5 by 19 people
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  • Yields: 6 cups
  • Prep: 30 mins
  • Cool: 20 mins
  • Slow Cook: 10 hrs to 11 hrs (low) or 5 to 6 hrs. (high)

Apricot Pulled Pork Hoagies

Ingredients

Directions

  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.

From the Test Kitchen

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your pork is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.

Pulled Pork Master Recipe

Ingredients

Directions

  1. Trim fat from pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker.
  2. 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.

Nutrition Facts (Apricot Pulled Pork Hoagies)

    Per serving:
  • 641 kcal cal.,
  • 14 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 73 mg chol.,
  • 1386 mg sodium,
  • 96 g carb.,
  • 4 g fiber,
  • 42 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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