By Kimberly Harlow
4-6 lb pork loin
8oz. apricot preserves
4oz. brown mustard
1 med. onion
Rinse and dry pork loin.
Trim all visible fat.
Cut 1/4 inch deep cuts randomly over loin.
Slice onion into 1/4 inch rings.
Place liner bag into crock pot.
Add onions rings.
Place loin on top of rings.
In a separate bowl mix preserves and mustard together.
Pour over loin.
Cook on low 6-8 hours or high 3-4 hours.
After loin is cooked through, use two forks to shred pork.
Serve on warm buns and enjoy!!
This is a recipe that is easily adaptable so busy folks can have fun with it.