Honey Peach BBQ Pulled Pork (Print version)

Sweet peaches and honey meld in pulled pork slow-cooked in tangy BBQ sauce. Perfect for summer mains.

# What You 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 (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)

# How To Make It:

01 - Pat pork shoulder dry with paper towels. Apply salt, black pepper, smoked paprika, garlic powder, and onion powder evenly to both sides.
02 - Place the seasoned pork in the slow cooker.
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 sauce mixture over the pork in the slow cooker. Arrange peach slices over and around the pork.
05 - Cover and cook on low for 8 hours, or until pork is tender and shreds easily with a fork.
06 - Transfer pork to a cutting board. Use two forks to shred into bite-sized pieces.
07 - Remove fat from the sauce in the slow cooker, if present. Return shredded pork to the slow cooker, mixing thoroughly with sauce and peaches.
08 - Serve warm on buns, over rice, or alongside preferred sides.

# Expert Tips:

01 -
  • The honey and peaches caramelize into the sauce, giving the pork an irresistible summery sweetness.
  • It’s a simple crockpot recipe that earns compliments and happy sighs at every backyard gathering.
02 -
  • If you skip trimming fat from the pork shoulder, you’ll end up with a greasy sauce that’s hard to fix later.
  • Adding fresh peaches partway through cooking keeps them from dissolving, so you get juicy bites mixed with the pork.
03 -
  • Shred the pork when it's hot; letting it cool makes it harder to pull apart and less juicy.
  • Add a pinch of red pepper flakes to the sauce for a subtle heat without overpowering the sweetness.
Go back