Honey Peach BBQ Pulled Pork (Printable version)

Pulled pork slow-cooked with honey, peaches, and BBQ sauce—perfect for flavorful, easy summer meals.

# What you need:

→ Pork

01 - 3 pounds boneless pork shoulder, excess fat trimmed

→ 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 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)

# Steps to follow:

01 - Pat the pork shoulder dry with paper towels. Coat evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Arrange the seasoned pork in the crockpot.
03 - Combine barbecue sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce in a mixing bowl. Whisk until smooth.
04 - Pour the prepared sauce over the pork in the crockpot. Distribute peach slices on top and around the pork.
05 - Cover and cook on low setting for 8 hours, or until pork is exceptionally tender and easily shreds with forks.
06 - Remove the pork from the crockpot and shred thoroughly using two forks.
07 - Skim excess fat from the sauce in the crockpot as necessary. Return shredded pork to the crockpot and integrate thoroughly with the sauce and peaches.
08 - Present hot, accompanied by buns, rice, or preferred side dishes.

# Expert tips:

01 -
  • When the pork melts into the honeyed sauce, your kitchen smells like a cozy summer barbecue—without firing up the grill.
  • The combo of peaches and smoky spices makes each bite sweet, tangy, and unforgettable.
02 -
  • If you rush the cooking or turn up the heat, the pork won’t shred easily and loses that lush texture.
  • Skimming the fat makes the sauce silky instead of greasy—learned after one too-oily batch.
03 -
  • Let the pork rest before shredding; it soaks up more sauce and flavors that way.
  • A dash of red pepper gives the sauce a gentle kick—especially good for spice lovers.
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