Pulled pork slow-cooked with honey, peaches, and tangy BBQ sauce, delicious for summer meals.
# Components:
→ 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 (ensure 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 1/2 cups frozen peach slices)
# Method Steps:
01 - Dry the pork shoulder thoroughly with paper towels. Coat evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Transfer the seasoned pork shoulder into the crockpot.
03 - In a mixing bowl, whisk together barbecue sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce until fully blended.
04 - Pour the prepared sauce mixture over the pork. Arrange the peach slices on top and around the pork.
05 - Cover the crockpot and cook on low setting for 8 hours, until the pork is exceptionally tender and shreds effortlessly with a fork.
06 - Remove the cooked pork from the crockpot. Using two forks, shred the meat thoroughly.
07 - Skim excess fat from the sauce as needed. Return the shredded pork to the crockpot and stir thoroughly with sauce and peaches.
08 - Present hot with buns, rice, or preferred side dishes. Garnish as desired.
