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Today is September 25, 2022




1/2 cup dark brown sugar
1 tablespoon hot paprika
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 (6-pound) pork Boston Butt or shoulder roast
1/2 cup apricot jam
1/2 cup classic barbeque sauce


This slightly sweet, savory spiced pork simmers all day and smells divine as it cooks. We like it piled up in a sandwich with some crunchy pickle relish. It is also quite good on warm corn tortillas with diced onion, fresh cilantro and a squeeze of lime juice. Use your favorite barbeque sauce and a chunky apricot jam.

In a small bowl, combine the brown sugar, paprika, salt, cumin, garlic powder and onion powder. Coat the meat with the mixture. Place the meat in a slow cooker, cover and cook on high for 8 hours. Drain the liquid from the slow cooker into a 4-cup glass measuring cup and allow it to settle while shredding the meat. Remove any excess fat and bones from the meat. Return it to the slow cooker.

Skim the fat from the reserved juices. Pour 1 cup of the juices over the meat. Toss the jam and barbeque sauce with the shredded meat. Cover and cook on high for 1 more hour and serve.


This recipe was originally published in the May 2021 Issue under "Delta Delicious w/ Martha Hall Foose - Simple summer slow cooking."

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