Apricot Pulled Pork Hoagies Dried apricots, spreadable fruit, and barbecue sauce add zip to this pulled pork sandwich recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Cool Time: 20 mins Slow Cook Time: 10 hrs Start To Finish Time: 20 mins Total Time: 30 mins Yield: 6 cups Jump to Nutrition Facts Ingredients 1 cup chopped sweet onion (1 large) 1 tablespoon cooking oil 2 cup Pulled Pork Master Recipe (see recipe below) ½ cup apricot spreadable fruit ½ cup bottled hot-style barbecue sauce 2 tablespoon snipped dried apricots 4 hoagie rolls, split and toasted Pulled Pork Master Recipe 1 3 pound boneless pork shoulder 1 cup chopped sweet onion 6 cloves garlic, minced 1 12 ounce bottle chili sauce 2 tablespoon packed brown sugar 2 tablespoon cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon chili powder ½ teaspoon salt ½ teaspoon ground black pepper Directions 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. Divide meat mixture evenly among hoagie rolls. Makes 4 servings. Pulled Pork Master Recipe 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. 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. 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. Rate it Print Nutrition Facts (per serving) 641 Calories 14g Fat 96g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 641 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 15% Cholesterol 73mg 24% Sodium 1386mg 60% Total Carbohydrate 96g 35% Total Sugars 42g Protein 32g Vitamin C 7.1mg 35% Calcium 121.2mg 9% Iron 3.6mg 20% Potassium 641mg 14% Folate, total 104.8mcg Vitamin B-12 0.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.