Apricot-Glazed Pork Shoulder

Preheat oven to 350°. In a saucepan, combine preserves, soy sauce, ground mustard, and garlic powder. Bring to a boil and remove from heat. Place shoulder in a large deep-sided pan (I used my cast iron Dutch oven). Pour glaze over the top of the shoulder and cover tightly. Bake for about 3 hours or until meat can be easily shredded with a fork. Shred meat into bite-size pieces. You can serve the meat with the remaining juice in the bottom of the pan. But I didn’t want all that fat, so I made some additional glaze and mixed it in with the meat. Just combine the additional glaze ingredients in a saucepan and bring to a boil. Remove from heat and mix with the shredded meat.

Serve with some mashed potatoes and a salad for an easy, delicious meal! Enjoy!