Easy Apricot Glazed Pork Roast
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Ok Ladies and Gentlemen, here's my recipe... Please know that I don't measure very much, but these are the ingredients and the approximate amounts.
Submitted by Lyn Boehme
- 4 Teaspoons Salt
- 4 Teaspoons Garlic powder
- 4 Teaspoons Ground cumin
- 2 Teaspoons Crumbled dried oregano
- 2 Teaspoons Ground coriander
- 1 Teaspoon Ground cinnamon
- 4 Pounds Boneless pork shoulder roast
- 6 Bay leaves
- 2 Cups Chicken broth
I mixed all the dry ingredients (except bay leaves) together to make a rub and rubbed it all over the pork.
I even stuck a few holes in the pork with a fork and massaged it in the pork to ensure the flavor would be all through the meat rather than just on the outside.
I put it in the fridge overnight to make sure the pork had time to absorb the flavor of all the yummy goodness.
The next morning, I put the bay leaves at the bottom of the slow cooker and placed the pork on top of the bay leaves.
I carefully poured the chicken broth around the pork making sure to not rinse off any of the rub. I covered it and let it cook for about 9 hours. It literally fell apart!
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