Honey Peach BBQ Pulled Pork

Tender pork with sweet peaches, honey, and tangy BBQ sauce, ideal for relaxed summer entertaining.

# What You'll Need:

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

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

07 - 1 cup BBQ 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

13 - 2 large ripe peaches, peeled, pitted, and sliced (or 1 1/2 cups frozen peach slices)

01 - Pat pork shoulder dry with paper towels. Rub evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.

02 - Place seasoned pork in crockpot.

03 - In a mixing bowl, whisk together BBQ sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce.

04 - Pour sauce over pork. Scatter peach slices on top and around the pork.

05 - Cover and cook on low for 8 hours, or until pork is very tender and shreds easily with forks.

06 - Remove pork from crockpot and shred with two forks.

07 - Skim excess fat from sauce. Return shredded pork to crockpot, mixing well with sauce and peaches. Serve hot with preferred sides.

01 -

It tastes like sunshine, transforming simple pork into a backyard feast even on a rainy day.
The slow cooker does all the heavy lifting, leaving your hands free for more summertime fun.

02 -

If you forget to trim the pork, your sauce might become greasy and muddled instead of silky.
Adding the peaches at the start lets them break down and sweeten the sauce—their flavor can surprise you after hours of simmering.

03 -

If your crockpot runs hot, check for doneness early—the pork should easily pull apart.
The secret is whisking the sauce until it’s glossy and smooth; it marries the meat and peaches perfectly.