Sweet & Tangy Apricot Pulled Pork


This makes a big batch – enough to freeze for another meal or for a large gathering. Serve on full-size rolls or smaller slider rolls for an appetizer.

  • Rub:
  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon pepper
  • Pork:
  • 4 1/2 to 5 pounds lean boneless pork shoulder or butt
  • 3/4 cup prepared barbecue sauce
  • 3/4 cup chicken broth
  • 3/4 cup cider vinegar
  • 1 tablespoon liquid smoke
  • 1 cup chopped Mariani Dried Apricots
  • 1 very large onion, coarsely chopped
  • Garlic salt to taste
  • French rolls, pretzel rolls, Hawaiian rolls or other desired rolls


Prep time: 20 minutes
Cook time: 2 hours
Serves: 10 to 12 

  1. Stir together all rub ingredients in a small bowl.
  2. Cut pork into 2-inch cubes, trimming away any larger pieces of fat. Place in a large foil pan and sprinkle with rub, then toss to coat evenly.
  3. Remove from pan and cook directly on a grill over medium-high heat for 5 to 10 minutes or until nicely charred on all sides.
  4. Place back in pan and stir in barbecue sauce, broth, vinegar and liquid smoke.
  5. Add dried apricots and onion and stir again.
  6. Cover tightly with foil. Place pan over indirect or very low heat and grill for 2 hours or until meat is very tender.
  7. Shred with 2 forks and season with garlic salt. Serve on desired rolls.

TIP: This recipe may also be prepared in the oven. Bake tightly covered at 325°F for 2 hours.