📖 Instructions

1. In a large bowl, combine the apricot preserves, brown sugar, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix everything well until it's a nice, cohesive paste. Mmm, looks tasty already!
2. Place the pork shoulder in the slow cooker. Don't overcrowd it; you want enough space for the liquid to circulate nicely. This is where the magic starts!
3. Pour the apricot-spice mixture evenly over the pork shoulder, making sure to coat it completely. Trust me, this is super important for flavor!
4. Pour the pork broth over the pork. You want to make sure that the pork is mostly submerged in the liquid. If it's not, you may want to add a little extra broth.
5. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender and easily shreds. Oh boy, your house will be smelling amazing soon!
6. Once the pork is cooked through, use two forks to shred it. You'll have to work through the pork carefully until everything is separated. You want to shred it gently to keep it from getting mushy.
7. Stir in the chopped fresh cilantro after shredding the pork. You can add a little extra depending on how cilantro-loving you are!
8. Taste and adjust seasoning if needed. You might want a little extra salt or pepper. It's always nice to give your dish the last bit of personality you want.
9. Serve immediately on buns with your favorite coleslaw or BBQ sauce, or use it in tacos or other dishes as suggested above. It's amazing, honestly!
10. If serving leftover pulled pork, you can reheat it in the microwave or on the stovetop over low heat. Never trust a cold pulled pork...Unless its being kept cold in the refrigerator of course!