Apricot Ginger Pulled Pork

The night before, marinate pork shoulder with:
6 oz apricot juice
2 T hungarian green peppers diced
3 T ginger
the top of a bulb of fennel
6 oz chicken stock
3 oz rice wine vinegar

The next day, cover the meat with ginger ale and sliced apricots. Slow roast the meat at 250 degrees for 4 hours or so.

Combine the marinade with 1/4 cup soy sauce, 2 T catsup. Cook until 1/2 its original volume.

When meat seems to pull apart, remove from oven and let rest. Combine juices, apricots, etc with incipient barbeque sauce. Blend with an immersion blender.

Warm the pulled meat in the barbeque sauce and let rest while you make the slaw.
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