2 medium onions
1 cup 
Apricot Fruit Spread
or USApricot Fruit Spread
1/2 cup packed dark brown sugar
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 tbsp worcestershire sauce
1/4 tsp red pepper flakes
4 lb boneless pork top loin roast, trimmed of fat
1/4 cup cold water
2 tbsp cornstarch
1 tbsp grated fresh ginger
1 tsp salt
1 tsp black pepper
10-12 sesame or onion rolls, toasted
Combine onion, preserves, brown sugar, barbecur sauce, vinegar, worcestershire sauce and pepper flakes in small bowl. Place pork roast in slow cooker, pour apricot mixture over roast. Cover and cook on LOW 8 to 9 hours.
Once done, 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 fat.
Blen water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered, on HIGH 15 to 30 minutes or until thickened. Return shredded pork to slow cooker; mix well. Serve on toasted buns.
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