Ingredients
1 jar (18 ounces) apricot preserves1 large onion, chopped2 tablespoons reduced-sodium soy sauce2 tablespoons Dijon mustard1 boneless pork shoulder butt roast (3 to 4 pounds)Hamburger buns, split, optional
Preparation
Mix first 4 ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours.
Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. If desired, serve on buns.
