Honey Peach BBQ Pulled Pork (Printable)

Pork shoulder slow-cooked with peaches and honey in tangy BBQ sauce for a sweet, savory summer dish.

# What You Need:

→ Pork

01 - 3 lb boneless pork shoulder, trimmed of excess fat

→ Seasoning

02 - 1 tsp salt
03 - 0.5 tsp black pepper
04 - 1 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp onion powder

→ Sauce

07 - 1 cup BBQ sauce (gluten-free if needed)
08 - 0.5 cup honey
09 - 0.5 cup peach preserves or peach jam
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce

→ Peaches

13 - 2 large ripe peaches, peeled, pitted, and sliced (or 1.5 cups frozen peach slices)

# Directions:

01 - Pat pork shoulder dry using paper towels. Evenly coat with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Transfer seasoned pork shoulder to crockpot.
03 - Combine BBQ sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce in a mixing bowl. Whisk until blended.
04 - Pour sauce mixture over pork in crockpot. Arrange peach slices around and on top of pork.
05 - Cover crockpot and cook on low for 8 hours. Pork should be tender and easy to shred.
06 - Remove pork from crockpot and shred using two forks.
07 - Skim excess fat from crockpot sauce if necessary. Return shredded pork to crockpot, mix thoroughly with sauce and peaches, and serve hot.

# Expert Advice:

01 -
  • This pulled pork tastes like you've hovered around a smoker all day, but the crockpot handles everything.
  • The peach and honey transform ordinary BBQ into a sweet-savory dish that people always ask about.
02 -
  • If you rush and skip trimming the pork shoulder, you'll end up chasing pockets of grease at dinner—slow and steady wins.
  • Fresh peaches melt best, but frozen work if you layer them on top so the juices drop into the pork.
03 -
  • If you start with peaches that aren't fully ripe, add a touch more honey for balance.
  • A drizzle of cider vinegar at the end brightens up the flavors.
Go Back