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Peachy Pulled Pork

 

Peaches. Barbecue. Two things Southerners love and take seriously. So why not combine them? I know I can’t technically name this dish “babecue” because there is no fire or smoke involved, but Boston butt or shoulder roast is deliciously tender and easily shredded when cooking in the slow cooker. Using the homemade sauce means this dish is clean and acceptable for many of our specialty diets as well (Paleo, Whole30, GFDF). Instead of pulled pork loaded up with sugar, preservatives, and other ick, you can enjoy the sweet simplicity of summer’s favorite fruit. Peaches pair nicely with savory pork (or chicken!) and herbs making this dish great on its own or served on a sandwich bun.

Just Peachy Pulled Pork

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

Directions:

Place all contents in a slow cooker. Cook on low 7-8 hours or until fork tender. Remove meat to a cutting board and use two forks to shred meat. Return to the crock pot and toss in sauce to coat.

Freezing Directions:

Season the roast with salt and pepper. Place in gallon bags and add onions and Peach BBQ sauce. Label and lay flat to freeze. TO SERVE: Thaw and place contents of bag in slow cooker. Cook on low 7-8 hours or until fork tender. Remove meat to a cutting board and use two forks to shred meat. Return to the crock pot and toss in sauce to coat.

Note: To make this a lunch item, follow cooking directions on cooking day and freeze cooked pork in freezer bags. Thaw and reheat.

Servings: 6

 

**conversion chart image provided by Erik Spiekermann

6 Responses to “Peachy Pulled Pork”

  1. Natasha Sandoval says:

    Could you substitute a beef roast for the pork?

  2. Jessica Younan says:

    We’ve had this a few times now and it’s a winner every time! I’m not usually a fan of pork, but I like it this way. The sauce has a little kick but definitely not too spicy like some BBQ sauces can be. In fact we’re having this tonight because I found a pork roast on sale! I just make up batches of sauce and freeze in bags with the diced onion, then buy the pork when we’re going to have it. It’s more work on the day we have this meal, but saves on freezer space.

    I’m curious if anyone has tried this with beef? We just bought a half cow (grass fed beef), and now I have a bunch of roasts.

  3. EverydayGourmet says:

    What cut of pork does everyone use? I bought a Boston Butt, but (lol) I’m realizing that might not have been the wisest choice!

  4. EverydayGourmet says:

    Wow, that’s actually what it calls for, I see! Weird, because when I printed out the recipe it simply said “pork roast. ” it said the same thing on my shopping list. Oh well, disregard my question! :)

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