Pork roast with Apricot Glaze

Makes 6 to 8 servings

1 - 3 to 3 1/2 lb boneless pork shoulder roast
1 - 18 oz jar apricot preserves
1 large onion, chopped
1/4 cup chicken broth
2 Tbsp Dijon-style mustard

Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 to 6 quart slow cooker. Place meat in cooker. For glaze. In a bowl combine preserves, onion, broth, and mustart. Pour over meat

Cover and cook on low heat for 10 to 12 hours or on high heat for 5 to 6 hours. Transfer meat to searving platter. Skim fat frm glaze. Spoon glaze over the meat. Discard remaining glaze.

Enjoy...