Crock Pot Sweet and Tangy Pulled Pork

My kids love any kind of meat if it's shredded. They will eat other things too but chicken, beef, pork, they go for it all if it's this style.  When I was looking for a recipe for the Boston Butt I had in the freezer I knew I wanted to try this one.  Everyone was a fan and the meat fell right off of the bone.  This recipe is adapted from Chef In Training.

1 Boston Butt
Kosher Salt
1 18oz jar Apricot Perserves
1 small Onion (diced)
2 tbsp Soy Sauce
2 tbsp Brown Sugar
1 tsp Garlic Salt
2 tbsp Dijon Mustard
Buns

Rub the pork all over with kosher salt. Place the meat in the bottom of the crock pot.  In a medium bowl whisk together the apricot preserves, diced onion, soy sauce, brown sugar, dijon mustard and garlic salt.  Pour the apricot mixture evenly over the pork. Cover and cook on low for 8-10 hours.  Remove the meat from the crock pot and shred while removing the fat and bone.  Place back in the slow cooker with the sauce for 15-30 minutes. Remove and serve on buns.