INGREDIENTS
•
One 4 to 5 pound Smithfield Boneless Pork Shoulder Blade Roast
•
One 12-ounce jar apricot preserves
•
One 12-ounce jar chili sauce
•
10 to 12 hamburger/sandwich buns (we love onion buns)
•
10 to 12 slices cheese (any kind, but we use cheddar)
•
coleslaw (already prepared from the deli, or homemade)
•
sriracha sauce