Sweet & Tangy Pulled Pork

Ingredients:

- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard

Directions:

Cut pork roast in half; place in a slow cooker.

Combine the preserves, onion, soy sauce, and mustard; pour over roast.

Cover and cook on low for 8-10 hours, or untli meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.