Shredded Apricot Sandwiches

Ingredients:

2 medium onions, thinly sliced
1 cup apricot preserves
1/2 cup packed dark brown sugar
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 Tblsp Worcestershire sauce
1/2 tsp Red pepper flakes
1 (4-lb) boneless pork top loin roast, trimmed of fat
1/4 cup cold water
2 Tblsp cornstarch
1 Tblsp grated fresh ginger
1 tsp salt
1 tsp black pepper
10-12 sesame or onion rolls, toasted

Directions:

1. Combine onions, preserves, brown sugar, barbeque sauce, vinegar, Worcestershire sauce and pepper flakes in small bowl. Place roast in slow cooker. Pour apricot mixture over roast. Cover; cook on LOW 8-9 hours.

2. Transfer pork to cutting board; cool slightly. Shred pork into coarse shreds using 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise; skim off fat.

3. Blend water, cornstarch, ginger, salt, and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered, on HIGH 15-30 minutes, or until thickened. Return shredded pork to slow cooker; mix well. Serve on rolls.