Honey Peach BBQ Pulled Pork (Print version)

Sweet peaches and honey slow-cook pork, blending with tangy BBQ sauce for flavorful summer main course.

# 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 BBQ sauce (ensure gluten-free if necessary)
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)

# How-To Steps:

01 - Pat pork shoulder dry with paper towels. Apply salt, black pepper, smoked paprika, garlic powder, and onion powder evenly over meat.
02 - Arranged seasoned pork shoulder in the slow cooker bowl.
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 sauce mixture over pork in the crockpot. Scatter peach slices on top and around the pork.
05 - Cover and cook on low heat setting for 8 hours or until pork is extremely tender and yields easily to fork shredding.
06 - Remove cooked pork from the crockpot. Using two forks, shred meat into bite-sized pieces.
07 - Skim excess fat from crockpot sauce if needed. Return shredded pork to crockpot, mixing thoroughly with sauce and peaches. Serve hot on buns, rice, or preferred accompaniments.

# Tips from the pros:

01 -
  • The peach-honey blend transforms basic barbecue into something surprisingly lush and lively.
  • Hands-off slow cooking gives you hours to relax, run errands, or enjoy sunlit porch chats.
02 -
  • If you skip skimming fat, the sauce can overwhelm the flavor—I learned that after a messy batch.
  • Using frozen peaches works, but thaw them first to prevent watery sauce.
03 -
  • Shredding the pork while warm means it absorbs more sauce and stays juicy.
  • A splash of extra vinegar at the end can sharpen flavors if the sauce tastes too sweet.
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