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
Kim @ onceamonthmeals.com
- 3 pounds Boston butt (shoulder) roast
- salt and pepper to taste
- 0.5 medium onion, diced
- 2 cups Homemade Peach BBQ Sauce
- Sandwich Buns (optional)
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.
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.
**conversion chart image provided by Erik Spiekermann