Honey Peach BBQ Pulled Pork (Printable)

Tender pork slow-cooked with peaches, honey, and BBQ sauce for a summery, crowd-pleasing main dish.

# What you'll need:

→ Pork

01 - 3 pounds boneless pork shoulder, trimmed of excess fat

→ Seasoning

02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder

→ Sauce

07 - 1 cup barbecue sauce (gluten-free if required)
08 - 1/2 cup honey
09 - 1/2 cup peach preserves or peach jam
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce

→ Peaches

13 - 2 large ripe peaches, peeled, pitted, and sliced (or 1.5 cups frozen peach slices)

# How to make it:

01 - Pat the pork shoulder dry with paper towels. Evenly rub with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Place the seasoned pork shoulder into the crockpot.
03 - In a mixing bowl, combine barbecue sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Whisk until smooth.
04 - Pour the prepared sauce over the pork. Arrange peach slices on top and around the pork.
05 - Cover the crockpot and cook on low setting for 8 hours until the pork is tender and shreds easily.
06 - Remove the pork from the crockpot and shred using two forks.
07 - Skim any excess fat from the sauce. Return shredded pork to the crockpot and mix thoroughly with the sauce and peaches.
08 - Serve hot on buns, over rice, or accompanied by preferred sides.

# Expert Suggestions:

01 -
  • The peaches melt right into the barbecue sauce, infusing the pork with an unexpected layer of summer sweetness.
  • This crockpot recipe practically cooks itself and makes enough to feed a crowd without fussing over the stove.
02 -
  • If you forget to trim the excess fat, it’ll make skimming the sauce trickier and result in greasy pulled pork.
  • Adding fresh peaches—rather than just preserves—makes a dramatic difference in the flavor and texture of the BBQ.
03 -
  • Let the sauce and peaches cook with the pork the whole time—the longer they mingle, the better they taste.
  • A squeeze of lemon at the end can brighten the sauce if you want extra tang.
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