Honey Peach BBQ Pulled Pork (Printable)

Sweet peaches, honey, and tangy BBQ sauce make slow-cooked pulled pork ideal for gatherings.

# What You'll Need:

→ Pork

01 - 3 lbs 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 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

# How-To Steps:

01 - Pat the pork shoulder dry with paper towels. Rub 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, whisk together BBQ sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce until well combined.
04 - Pour the sauce mixture over the pork in the crockpot. Scatter the peach slices on top and around the pork.
05 - Cover and cook on low heat for 8 hours, or until the pork is very tender and shreds easily 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 shredded pork to the crockpot and mix thoroughly with the sauce and peaches.
08 - Serve hot pulled pork on buns, over rice, or with your preferred sides.

# Expert Tips:

01 -
  • You get to let the slow cooker handle the heavy lifting while you soak up the summer vibes.
  • The honey and peach combo turns basic pulled pork into something guests always rave about.
02 -
  • Don't rush shredding; if the pork resists, it needs more cooking time for tenderness.
  • Skimming fat makes the sauce more vibrant and less heavy—worth the extra minute.
03 -
  • If the sauce feels too thin, switch the crockpot to high and simmer with the lid off for 10-15 minutes.
  • A quick squeeze of lemon after shredding brightens up the whole dish.
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