| 3 | lb. | boneless pork shoulder roast, well trimmed |
| 18 | oz. jar | apricot preserves |
| 1/4 | cup | dried apricots, finely chopped |
| 1 | clove | garlic, crushed |
| salt and pepper to taste | ||
| 1 | cup | canned Progresso French Onion Soup |
| 2 | tbsp. | dijon mustard |
| 1 | large | onion, chopped |
| sandwich buns |
Place roast in 4-6 quart crockery pot. In a small bowl, mix preserves, garlic, salt, and pepper, onion soup, mustard and onion, then pour over meat in crockery pot.
Cover and cook on low heat setting for 10-12 hours. Remove meat from crockery pot, let stand 5-10 minutes. Shred meat with fork. Skim fat off sauce remaining in crockery pot. Place shredded pork on bun, spoon some of the sauce over meat, and serve.
10-12 servings