Tangy Apricot Pork
Ingredients:
2-pound pork sirloin tip roast
1 c. apricot preserves
3 T. yellow mustard
3 T. worchestershire sauce
2 ¼ cups water (divided)
directions:
Put roast into crock pot with 2 cups of water. Cook on high for 4 hours. Take roast out, shred with fork and dump out crock pot, removing any ickies from the bottom. Put the shredded pork back into the crock pot. Mix preserves, mustard, worchestershire sauce, and 1/4 cup water in a bowl. Add to crock pot and mix until pork is well coated. Continue to cook on high for 1-2 more hours. Serve warm.
We made this along side THIS cheesy funeral potatoes recipe.
Photo credit and recipe go to vittlesdivine.blogspot.com. The original recipe can be found HERE.
1 comment:
Yum!!
Post a Comment