Sweet + Spicy Apricot Pulled Pork

I first had this pulled pork at my friend Ashely’s house.  We met through our husbands, whose jobs brought us to Casper.  We immediately bonded over living in a place we didn’t choose, and new babies who don’t sleep well.  Finding people who are at a similar place in life and are willing to be transparent with the ups and downs of motherhood is refreshing and necessary. I have found a lot of comfort in Ashley and am so grateful for her hospitality and transparency.  She never pretends to have it all together, and I find this one of her most endearing qualities.  For lack of better words, from an exhausted Mama whose toddler is waking at 5am and taking one sad 45 minute nap throughout the day, Ashley is refreshingly real.  No walls, no drama, no ulterior motives, she is just real, and I love her for that.  Plus, everything she makes is super yummy, especially this apricot pulled pork!

This pork lasted us all week, and we ate it three different ways.  These flavors don’t put you in a box, and I can’t stop thinking about all the ways it can be eaten.  I get excited about how easy it is, and and how few dishes need to be washed.  Crockpot, I love you!  While I love leftovers for the convenience, sometimes when they last all week they can get boring.  So this week we enjoyed it with corn tortillas, in bow tie pasta, toasted hamburger buns, and still we have a little left over.  Pizza with grilled pineapple? In a cast iron skillet? Maybe this will be the last way to eat up the pork tonight.

I am really happy that we have a recipe from a friend in Casper!  This means that years from now, when we hopefully live back near our families and fulfill our longing to be a little more rooted, I can make this pulled pork and think of Ashley, and all the memories of Wyoming.

Sweet & Spicy Apricot Pulled Pork

Slightly adapted from Ashley

2 1/2 lb pork butt

2 1/4 cups dried apricots cut in half

1 red pepper, chopped

1 yellow pepper, chopped

16 oz jar of salsa verde

1 red onion, chopped

5 cloves of garlic, chopped

1 Tbsp cumin

1 Tbsp. coarse sea salt

1 tsp. pepper

1 tsp. paprika

1/2 tsp. cinnamon

2 Tbsp. hot sauce, or to taste

Place all ingredients in the crock pot and cook on low for 8 hours.  If you are in a hurry you can play with the time by starting out on high for 2-3 hours and lowering heat for a few more hours.  You will know the pork is done when it starts melting into all the other ingredients and is easy to pull apart.  Use two forks and shred the pork.

Serve on top of corn tortilla’s, inside toasted buns with greens, or with bow tie pasta and freshly grated parmesan.