Slow-cooker Citrus Jerk & Apricot Pork Sliders

Slow-cooker Citrus Jerk & Apricot Pork Sliders

A few nights ago we had the most delicious meal! It wasn’t just delicious – it was so simple, very little prep work (like 2.44 minutes of prep!!) and few ingredients. All of these factors combine to put this recipe on permanent meal rotation status for our family!

I was given this recipe by my BFF Laura…not only did she give me the recipe, she also special-delivered the key ingredients of this recipe — TO MY DOOR!! Now, when something like this happens – I pay attention. I quickly squeezed this meal into our week, ran to the store to retrieve the one thing I was lacking: pork tenderloin.


Laura shared her 2 most favorite parts of this recipe, both of which are brand contingent:

  • Griffin’s Apricot Preserves ((Laura says: “I like Griffin’s because it seems to make a more syrupy sauce – and it doesn’t have huge chunks of fruit. Also, it seems to add sweetness without an artificial taste.”))
  • Weber’s Caribbean Jerk marinade mix ((Laura tried others and this is the winner))

Now, something funny happened AFTER I placed the 4 items pictured above in the ((LINED)) slow-cooker…I read cooking the instructions ((too late)). I don’t know what I was thinking, but I bought a 5 pound pork roast….this seasoning packet is intended for a 1-1½ pound pork tenderloin. Oops. Well that explains why the pork had to be folded in half to fit inside the slow-cooker.


I did what any other well-seasoned home cook would do in such a predicament: grabbed a knife and cut off the end of the roast. But I probably still had 2½ extra pounds of pork ((which isn’t a bad thing – haha)). So, here is the highly refined technique I used next: I sniffed to see if I could figure out the primary spices in the mix in order to replicate & bolster the seasoning packet. Apparently a little too hard because after that I couldn’t quit coughing. Either way – I picked up (literally) cinnamon, citrus, garlic & chili-type powder. I added a few more things to fix my error & hoped for the best.

IMG_8738It turned out delicious! All the kids loved it, we had so much food — all the boys had thirds & we had two more meals from the leftovers. That fixed my meal problems for the rest of the week!!


Slow-cooker Citrus Jerk Pork & Apricot Sliders
Caribbean Jerk flavors combined with the sweetness of apricot preserves & orange juice will make this slow-cooked pork part of your weekly meal planning for sure. Tasty when served as a sandwich or alone.
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Cook Time
6 hr
Cook Time
6 hr
5417 calories
265 g
1814 g
200 g
619 g
83 g
3007 g
3635 g
174 g
1 g
86 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 5417
Calories from Fat 1786
% Daily Value *
Total Fat 200g
Saturated Fat 83g
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 71g
Cholesterol 1814mg
Sodium 3635mg
Total Carbohydrates 265g
Dietary Fiber 5g
Sugars 174g
Protein 619g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4-5 lb pork loin roast*
  2. 1 1/2 c orange juice
  3. 1 c Griffin's apricot preserves
  4. 1 packet Weber Caribbean Jerk marinade mix
Additional seasonings to accommodate for my HUGE pork roast
  1. 1/2 t cinnamon
  2. 1 t lemon pepper
  3. 1/2 medium jalapeño, thinly sliced
  4. 1/2 t garlic salt
  1. King Hawaiian Rolls
  2. Monterey Jack cheese, thinly sliced
  3. fresh cilantro leaves
  1. Place pork roast in a lined slow-cooker. In a small mixing bowl, combine all remaining ingredients. Once thoroughly mixed, pour over the pork & lift the pork up to make sure the marinade gets all around the pork.
  2. Cover and cook on high for 6 hours.**
  3. When cooking is complete, shred the pork using tongs and a fork. Serve as sandwich sliders or alone.
  1. * If using a 1 to 11/2 lb pork loin roast, 2/3 c of both juice and preserves are enough. No added seasonings are necessary.
  2. ** Adjust cooking time & heat for smaller amounts of pork: for example, cook on low of 6 hours.
Adapted from Laura Wright
Adapted from Laura Wright
Food for a Year:

In true show & tell form: "I am open for questions & comments"