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
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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.
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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.
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Serve by itself or with hamburger buns or tortillas.
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Source: Adapted from Mrs. Regueiro's Plate originally Clean Eating, July 2012
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.
I love pulled pork! I have been making pulled chicken recently, as it is leaner. I put it on everything.
I bet the peaches in this are amazing! I love any variation on pulled pork. I’ll definitely be trying this 🙂
Yum, so glad that you made these!! Sorry about the hawaiian bread rolls didn’t work out for you, I may have toasted them or eaten them too fast to let these soggy. haha.
Ahhhh, good idea to toast them!! 🙂
Sounds yummy! (I think you may have the cook times reversed-says low 4-6 and high 8-10.)
Ha! Penny, you are right! Oh good grief. I must’ve been crossed eyed when typing that. 🙂 It’s fixed!
I made this today. I’m not sure if I did something incorrectly, but we did not care for it at all. It was terribly bland, and the color of the sauce was very unappealing. 🙁
I loved this recipe. I did not process the sauce but left it chunky. It looked great and you could somewhat see the peaches. I have to admit that I used store bought pretzel rolls from SAMs and they held up great with the sauce. I recently had lunch in a restaurant in historic Dover Delaware and they served a similiar pork barbecue on a pretzel roll, with cheddar cheese and picked red onion on top. Thanks for the recipe.
This looks wonderful! I bet the peach bbq sauce complements the pork really well, and I can’t wait to try it!