Lazy Apricot Glazed Pork Roast


Lazy Apricot Glazed Pork Roast


Lazy Apricot Glazed Pork Roast

This recipe for Lazy Apricot Glazed Pork Roast is simple because it only has two steps and cooks all day. The glaze for this slow cooker pork roast recipe is made with apricot preserves and chicken broth. Dijon mustard offsets the sweetness of the apricot preserves and gives the dish a tangy taste. The apricot glaze also makes the pork roast nice and tender. Serve your apricot pork roast with a side of potatoes or veggies.


For more pork roast ideas, check out Slow Cooker Pork Roast: 11 Tasty Pork Roast Recipes.


Preparation Time5 min

Slow Cooker Time HIGH5 hr

Slow Cooker Time LOW9 hr

Cooking Vessel Size6-quart slow cooker


  • 1 (10-1/2-ounce) can Campbell's® Condensed Chicken Broth
  • 1 (18-ounce) jar apricot preserves
  • 1 large onion, chopped (about 1 cup)
  • 2 tablespoons Dijon-style mustard
  • 1 (4-pound) boneless pork loin roast


  1. Stir the broth, preserves, onion and mustard in a 3 1/2-quart slow cooker. Add the pork to the cooker, trimming to fit, if needed, and turn to coat.

  2. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.

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This looks amazing and I have no doubt it's bursting with flavor but how about making a chutney of fresh apricots and cherries to add a little something extra. Or, if you're feeling adventurous maybe peaches would be an alternate to change things up. I'm not sure how well the mustard would go with it...but it would certainly be worth a try.

Do you think this would work well with a pork tenderloin? I'd love to try this.

Hi Laura, I think pork tenderloin would go very nicely with this recipe...

Apricot has many health benefits, such as weight loss, skin care, improve vision and so on. Learn more about the amazing effects of apricot: == cots.html

Recipe shows 6 qt at the top and 3-1/2 qt at the bottom. Which is used?

6 qt certainly makes more sense for a pork roast since they're usually long and my 3 1/2 qt cooker is round. I'd go for the 6 qt.


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