3poundspork shoulder, pork butt, trimmed of visible fat
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.