Crock Pot Pulled Pork with Apricot Preserves

Square side shot of crock pot pulled pork sandwich on a metal plate

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5 from 2 votes

Crock Pot Pulled Pork with Apricot Preserves

There's a "secret" ingredient in this Crock Pot pulled pork that adds delicious, subtle flavor!

Course Dinner, Lunch

Cuisine American, Southern

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

Prep Time 15

Cook Time 12

Total Time 12 15

Servings - 10 people

Calories 438kcal

Author Blair Lonergan

Ingredients

1 cup apricot preserves
2 tablespoons apple cider vinegar
1 large yellow onion, thinly sliced
2 tablespoons packed dark 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 sub with boneless)
Optional, for serving: sandwich rolls; bbq sauce; coleslaw; pickles; or other sides of choice

Instructions

In the bottom of a large slow cooker, whisk together apricot preserves and vinegar. Stir in the onion.
In a small bowl, stir together brown sugar, chili powder, salt, cumin, paprika, garlic powder, and onion powder.
Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and preserves. Cover and cook until the pork is fall-apart tender (an internal temperature of about 205°F), about 5-6 hours on HIGH or 10-12 hours on LOW.
Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
Stir the shredded pork into the sauce in the slow cooker. Taste and season with additional salt and pepper, if necessary. Serve on sandwich rolls with bbq sauce, if desired, or on a plate with sides.

Notes

You may need to adjust the cooking time, depending on how hot your slow cooker runs (and how big your pork is). The pork will be fall-apart tender when it reaches an internal temperature of 205°F on an instant-read meat thermometer.
If your pulled pork is tough, it's probably because you haven't cooked it long enough. The collagen in the meat is what keeps it tough, so you need to allow plenty of time for those fibers to break down. Just extend the cooking time and make sure that there's enough liquid to keep the pork moist as it simmers.
Cooking for a smaller family? This meat freezes really well! I like to package leftovers in individual containers, label them, and stash them in the freezer for later meals. The pulled pork is delicious served on sandwich rolls, but it also works well on salads, tacos, stuffed in baked potatoes, nachos, in quesadillas, or on pizza! Get creative and enjoy the leftovers in a variety of ways.
Shred the cooked meat on a rimmed sheet pan to catch any juices.
Use a boneless pork shoulder or pork roast in lieu of the bone-in pork butt. The boneless roasts tend to cook slightly faster, so adjust your cooking time accordingly.
Instead of a regular barbecue sauce, try topping your pulled pork with this delicious Alabama White BBQ Sauce.
Spicy pulled pork: add some cayenne to the dry rub, and serve the pork with crushed red pepper flakes, sliced jalapeños, or hot sauce.
To make this pulled pork recipe in the oven, follow all of the same instructions, but place the ingredients in a large Dutch oven with a lid. Roast the pork at 325°F for about 5-6 hours.

Nutrition