Slow Cooker Apricot Pork

Emily Dingmann is the creator of “My Everyday Table.”  Her meal plan service is designed for busy families who want to eat well but don’t have a ton of time to do so. Emily says you don’t have to spend hours researching recipes on Pinterest and making grocery lists. She stopped by Twin Cities Live to make a Slow Cooker Apricot Pork recipe, which is a dish you can cook once and eat twice.

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 Slow Cooker Apricot Pork: 

4 lb. pork loin (may need two pieces of meat)
1/2 tsp. salt
1/2 tsp pepper
1/2 cup apricot preserves
1/2 cup soy sauce
1 tsp. red pepper flakes
6 servings rice
12 oz. green beans (or haricot verts)
1 tsp. sesame oil
2 cloves garlic

  1. Prepare ingredients:
    Season pork with salt and pepper and place fat side up in the slow cooker.
    Stir together apricot preserves, soy sauce, and red pepper flakes. (If you don’t like spice, start with 1/2 tsp. red pepper flakes)2. Pour apricot mixture over pork and cook on low for 6-8 hours, until it easily shreds. If you check it at 5 or 6 hours and it’s still tough, add another hour or two.

    4. About 30 minutes before you want to eat, cook rice according to package instructions.

    5. Prepare green beans. Wash and trim if necessary. Microwave on a plate (or in package if it says you can) for 2 minutes.

    6. Heat large pan over medium high heat. Add oil to pan and when it’s hot, add green beans. Cook, stirring frequently for about a minute. Add garlic to pan and cook for another 1-2 minutes, or until green beans are cooked to desired texture. If you like them to have a little crunch, they’ll only take 2-3 minutes, if you like a more tender green bean, turn the heat to medium and cook for 4-5 minutes.

    7. Serve pork with rice and green beans, saving about 2 cups of pork for the moo shu pork.


Moo Shu Pork: 

1 Tbsp. vegetable oil
3 green onions
2 cloves garlic
10 oz. bag coleslaw mix (about 4 cups)
2 cups leftover apricot pork
1 Tbsp. soy sauce
2 Tbsp. oyster sauce
8 flour tortillas
hoisin sauce

1. Prepare ingredients:
Thinly slice green onions, keeping white and green portions separate.
Mince garlic.
Lightly heat up pork in the microwave.

2. Heat large sauté pan over medium-high heat. Add olive oil to pan and when hot, add white part of green onions and garlic to pan, cooking for about 1 minute. Add coleslaw mix to pan and cook for about 2 minutes. Add pork, soy sauce, and oyster sauce, stirring to combine and cook for another 2 minutes.

3. Microwave tortillas until warm and build moo shu wraps at the table.

4. Serve with hoisin sauce and sliced green onions.

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