Is it just me, or does there seem to be an endless amount of ways to make pulled pork? I’ve tried two variations before this one, and still like and use them to this day. But, I have to say that since this one makes a refreshingly light peach barbecue sauce to accompany it, it’s the winner so far.
Although, my sister-in-law made a killer Carolina pulled pork when we were on vacation together in May. That might top it, once I finally get to making it.
Until then, take advantage of the peach season and throw this together in the morning to let it cook through out the day in the crockpot. When you get home, you’ll walk into a mouth-watering smell penetrating in your home. Slap that meat on some buns, and take a bite.
- 1 Tablespoon olive oil
- 2 large onions, chopped
- 2 cloves garlic, pressed
- 2 peaches, peeled, pitted and chopped
- 15 oz diced tomatoes
- 6 oz tomato paste
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon Worcestershire sauce
- 3 pounds pork shoulder, pork butt, trimmed of visible fat
- Hamburger buns
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onions and cook until just starting to turn soft, about 3-5 minutes. Stir in the garlic and peaches and saute' until just fragrant, about 1 minute. Add the tomatoes, tomato paste, vinegar, honey and Worcestershire sauce. Bring to a low boil, then reduce the heat to low and simmer for 15 minutes. Using a hand immersion blender, blend until smooth. Alternatively, transfer the sauce to a food processor or blender and puree until smooth.
Place the pork in a large slow cooker. Pour the peach barbecue sauce over the top. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours, until the pork is cooked through and shreds easily with tongs or a fork.
Serve by itself or with hamburger buns or tortillas.
A sweet and fruity barbecue pork that leaves you sitting light, not heavy. I would not recommend using the store-bought Hawaiian buns as they turned soggy almost immediately from the sauce. You can also refer to the original recipe for a citrusy coleslaw that is a good accompaniment to the pork.