Honey Peach BBQ Pulled Pork (Print Version)

Slow-cooked pork with honey, peaches, and tangy BBQ sauce. Sweet, savory, and perfect for summer entertaining.

# Components:

→ Pork

01 - 3 pounds boneless pork shoulder (pork butt), 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 (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 - Dry pork shoulder thoroughly with paper towels. Apply salt, black pepper, smoked paprika, garlic powder, and onion powder evenly over entire surface.
02 - Transfer seasoned pork shoulder into crockpot.
03 - In a medium mixing bowl, whisk together BBQ sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce until uniform.
04 - Pour the prepared sauce over the pork in the crockpot. Distribute peach slices across and around the pork.
05 - Cover crockpot and cook on low for 8 hours, until pork is fork-tender and shreds easily.
06 - Remove pork from crockpot. Using two forks, shred meat thoroughly.
07 - Skim excess fat from the cooking sauce if necessary. Return shredded pork to crockpot and mix with sauce and peaches until well combined.
08 - Serve immediately on buns, over rice, or alongside preferred side dishes.

# Expert Advice:

01 -
  • You can prep everything in fifteen minutes and let your slow cooker do the heavy work while you go about your day.
  • The punch of honeyed peach flavor creates a barbecue experience that always surprises guests and makes the dish a standout at any summer table.
02 -
  • Don’t skip trimming the fat—if you leave too much, your finished pork can turn out greasy and harder to shred.
  • Frozen peaches save the day if fresh aren’t in season, and they blend seamlessly once slow-cooked.
03 -
  • Don’t rush—letting the pork cook low and slow ensures it shreds perfectly and stays juicy.
  • Mix the sauce separately before pouring to guarantee smooth blending and balanced taste in every bite.
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