Crock Pot Apricot Pulled Pork

Square overhead shot of shredded apricot pulled pork in a blue and white serving bowl.

5 from 2 votes

Crock Pot Apricot Pulled Pork

Apricot preserves sweeten this slow cooker pulled pork and melt into the cooking liquid, so no broth or water is needed. Ten minutes of morning prep gives you a big batch of tender, shreddable pork for sandwiches, tacos, and nachos.

Course Dinner, Lunch

Cuisine American, Southern

Keyword apricot pulled pork, bbq pulled pork nachos, crock pot apricot pulled pork, crock pot pulled pork, crockpot pulled pork, Slow Cooker Pulled Pork

Prep Time 15

Cook Time 12

Total Time 12 15

Servings people

Calories 475kcal

Author Blair Lonergan

Ingredients

1 cup apricot preserves
2 tablespoons apple cider vinegar
1 large yellow onion, thinly sliced
2 tablespoons packed brown sugar
2 tablespoons chili powder
2 tablespoons kosher salt, plus more as needed
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 (6-7 lb.) bone-in Boston Butt, pork butt, pork shoulder, or picnic ham (or substitute boneless)
Optional, for serving: sandwich rolls; bbq sauce; coleslaw; pickles; or other sides of choice

Instructions

Whisk the apricot preserves and vinegar together in the bottom of a large slow cooker. Stir in the sliced onion.
Stir the brown sugar, chili powder, salt, cumin, paprika, garlic powder, and onion powder together in a small bowl.
Pat the pork completely dry with paper towels. Rub the spice mixture over every surface, pressing it into the folds, then set the meat on top of the onions and preserves.
Cover and cook until the pork is fall-apart tender and reaches an internal temperature of about 205°F, 5 to 6 hours on HIGH or 10 to 12 hours on LOW. Avoid lifting the lid while it cooks.
Remove the pork to a rimmed sheet pan and let it cool just enough to handle. Shred with two forks, discarding the bone and any large pieces of fat.
Stir the shredded pork back into the sauce in the slow cooker. Taste and season with additional salt and pepper if needed. Serve on rolls with bbq sauce, or on a plate with sides.

Notes

Bone-in pork butt, also sold as Boston butt or pork shoulder, gives you the most flavor and stays juiciest through a long cook. Boneless works too, and generally cooks faster since it weighs less.
Cook to temperature rather than to the clock. The pork is ready at about 205°F, when two forks pull it apart with almost no pressure. If it resists, it needs more time, not less.
No extra broth or water is needed. The preserves liquify, the vinegar adds acid, and the onions release moisture as they break down.

Apricot Alternatives: Peach preserves or orange marmalade can stand in for the apricot preserves with the same sweet and tangy result.
Store-Bought Rub: Substitute your favorite store-bought barbecue rub for the homemade spice blend if you prefer.
For spicy pulled pork, add cayenne to the dry rub and serve with crushed red pepper flakes, sliced jalapeños, or hot sauce.

Oven Method: Layer the ingredients the same way in a large Dutch oven with a lid and roast at 325°F for 5 to 6 hours, until the pork reaches 205°F. Start checking around hour four.

Refrigerate leftovers for 3 to 4 days, or freeze the shredded meat with some of its liquid for up to 3 months.
To reheat for a crowd, place the pork and reserved juices in the slow cooker on WARM for 2 to 4 hours. *Storing the meat and juices separately, then reheating them together, keeps the pork noticeably moister.

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