Prep Time 15 min
Cook Time 0 min
Servings 8
Difficulty Easy

Ingredients

  • 4 lbs. boneless pork shoulder Boston roast
  • 1 (10 oz.) jar Dickinson's® Pure Patterson Apricot Preserves
  • 3/4 cup prepared barbecue sauce
  • 1 tbsp. garlic salt
  • 1 tbsp. chili powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1/3 cup corn starch
  • 1/3 cup water

Directions

  • Step 1

    PLACE pork in slow cooker. Stir together preserves, barbecue sauce, garlic salt, chili powder, salt and pepper, pour over roast.

  • Step 2

    COOK 8 to 9 hours on LOW or until meat is tender. Add peppers during final 30 minutes of cooking. Shred meat with forks. Mix cornstarch with water. Blend into meat and heat until sauce thickens. Serve on split rolls.

  • Step 3

    For Barbecue Beef Sandwiches substitute boneless beef chuck roast for pork.

  • Step 4

    For a peppery twist, substitute Dickinson's Hot or Mild Pepper Spread for the preserves.

Serving size
(1 sandwich of 8)

  • Calories 610
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 120mg
  • Sodium 1410mg
  • Potassium 0mg
  • Total Carbohydrates 80g
  • Dietary Fiber 2g
  • Sugars 33g
  • Protein 49g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet