Slow-cooked pulled pork with honey, peaches, and tangy BBQ sauce. Perfect for summer meals and gatherings.
# Ingredient List:
→ Pork
01 - 3 lbs 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 BBQ sauce (ensure gluten-free if needed)
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 1/2 cups frozen peach slices)
# Directions:
01 - Pat the pork shoulder dry with paper towels, then evenly coat with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Place the seasoned pork in the crockpot.
03 - In a mixing bowl, whisk together BBQ sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce until fully blended.
04 - Pour the sauce mixture over the pork in the crockpot. Arrange the peach slices on top and around the pork.
05 - Cover and cook on low for 8 hours, until pork is very tender and shreds easily.
06 - Remove the pork and shred it with two forks.
07 - Skim excess fat from the sauce if necessary. Return shredded pork to the crockpot, mix well with sauce and peaches, and serve hot with preferred accompaniments.
