Slow-cooked pork with peaches, honey, and BBQ sauce—tender, flavorful, and perfect for warm-weather gatherings.
# What You'll Need:
→ 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 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 peaches, peeled, pitted and sliced, or 1 1/2 cups frozen peach slices
# Step-by-Step Guide:
01 - Pat pork shoulder dry using paper towels. Rub evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Transfer seasoned pork shoulder into crockpot.
03 - In a mixing bowl, whisk together BBQ sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce until well blended.
04 - Pour sauce over the pork in the crockpot. Arrange peach slices on top and around the pork.
05 - Cover crockpot and cook on low for 8 hours, or until pork is extremely tender and shreds without effort.
06 - Remove pork from crockpot and shred using two forks.
07 - Skim excess fat from sauce in crockpot if required. Return shredded pork to crockpot and thoroughly mix with sauce and peaches.
08 - Serve hot, ideally on buns, rice, or alongside favorite accompaniments.
