Honey Peach BBQ Pulled Pork (Printable Version)

Pulled pork slow-cooked with honey, peaches, and BBQ sauce makes a perfect main for summer meals.

# 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 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)

# How to Make It:

01 - Pat the pork shoulder dry with paper towels and coat evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Place the seasoned pork into the crockpot.
03 - In a mixing bowl, combine barbecue sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce; whisk thoroughly.
04 - Drizzle sauce mixture over pork in the crockpot. Scatter peach slices on top and around the pork.
05 - Cover and cook on low setting for 8 hours, until pork is extremely tender and easily shreds with a fork.
06 - Remove the pork from the crockpot and shred using two forks.
07 - Skim excess fat from the sauce if necessary. Return the shredded pork to the crockpot and mix well with sauce and peach slices.
08 - Present hot over buns, rice, or with preferred sides.

# Expert Tips:

01 -
  • Honey and peaches bring out a softness in pork you'll only discover if you try it yourself.
  • It works wonders for make-ahead meals & nothing beats walking into a kitchen fragrant with BBQ.
02 -
  • One time I rushed shredding the pork while it was too hot and burned my fingers—always let it cool slightly.
  • Skimming the fat is essential; if you skip this step, the sauce can become oily and overwhelm the fruitiness.
03 -
  • For more flavor, brown the pork shoulder before adding it to the crockpot—it's an optional step that adds depth.
  • The real trick is letting the peaches nestle close to the pork to infuse the meat as it cooks.
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