Apricot & Candied Jalapeño Pulled Pork {Sliders}

Pulled pork…’nough said, right? This recipe is just kicked up a notch by the addition of apricot preserves and candied jalapenos. Although there is not a pronounced “apricot-y” flavor, the preserves add a touch of sweetness that always works for pulled pork. If you would like additional apricot flavor, simply spread some preserves on the bun before you pile it high place a normal serving size of pork atop. Every once in a while you will bite into a candied jalapeño followed by a gently creeping heat that makes this pork particularly sassy.

3 & 1/2 lb {or thereabouts} pork butt or shoulder
1 {18oz or thereabouts} jar apricot preserves
1 small onion
1/2 cup candied jalapeños {you may substitute pickled jalapenos}
1/3 cup chicken stock
1/3 cup apple cider vinegar
1/4 cup barbecue sauce {your fave kind}
2 Tablespoons Dijon mustard
8-10 cloves garlic
Tony Chachere’s seasoning salt
Salt and pepper

Season pork butt with seasoning salt, salt and pepper and rub in all over. Cut a few slits here and there throughout the pork to insert the cloves of garlic. Coarsely chop onion and add to the crock pot along with the next five ingredients. Place pork in the crock pot and turn a few times to cover with ingredients. Place lid on crock pot and cook on low for 8-9 hours. I know, I know, it’s a long time, but believe me, the results are worth the wait. Remove pork from crock pot in a large bowl and allow to cool… enough to handle. Preserve juices/gravy from crock pot in another container. When pork is cooled, shred either with two forks or break apart with your hands. When ready to need store, place in a container with some of the gravy. It is always good to save all the gravy, just in case you need extra later. Serve up on buns and enjoy.


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