This is for Anita in Colorado, who wants a pulled pork recipe that can be done in a crockpot. This is a good TNT one, and leftovers freeze well.

Shredded Apricot Pork Sandwiches

2 medium onions, thinly sliced
1 c. apricot preserves
1/2 c. packed dark brown sugar
1/2 c. barbecue sauce
1/4 c. cider vinegar
2 T. Worcestershire sauce
1/2 t. red pepper flakes
1 boneless pork top loin roast or pork shoulder roast,
trimmed of fat (about 4 pounds.)

1/4. c. cold water
2 or 3 T. cornstarch
1 T. grated fresh ginger
1 t. salt
1 t. black pepper
10 to 12 sesame or onion rolls, toasted

Combine onions, preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce and pepper flakes in a small bowl. Place pork roast in crock pot. Pour apricot mixture over
roast. Cover and cook on low 8 to 9 hours. (May cook faster.)

Transfer pork to cutting board; cool slightly. Shred pork with 2 forks. Let cooking liquid stand a while to allow fat to rise. Skim and discard fat. blend water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered, on High 15 to 30 minutes, or until thickened. Return shredded pork to the crock pot and mix well. Serve on
toasted buns.

from Dorothy in WA/AZ

http://www.nancyskitchen.com