Peachy Pulled Pork - Dump and Go Dinner
6
Servings
5
Ingredients
8
Comments
Sweet peaches pair nicely with savory pork and herbs in this summery slow cooker pulled pork dish.
6
Servings
5
Ingredients
8
Comments
Ingredients
- 3 pounds Pork Roast
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ⅔ cups dice Onion
- 2 cups Barbecue Sauce, Peach
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Season the roast with salt and pepper.
- 599035 Upgrade to a paid membership 81131 to unlock all instructions 84063
- 5123678 Upgrade to a paid membership 47729 to unlock all instructions 14611
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2163625 Upgrade to a paid membership 48001 to unlock all instructions 26867
- 2026582 Upgrade to a paid membership 93231 to unlock all instructions 6737
- 2364601 Upgrade to a paid membership 61080 to unlock all instructions 27129
- 847951 Upgrade to a paid membership 14904 to unlock all instructions 28184
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 slow cooker and toss in sauce to coat.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 510
- Total Fat
- 19g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 145mg
- Sodium
- 960mg
- Total Carbohydrates
- 32g
- Fiber
- 0g
- Sugar
- 26g
- Protein
- 49g
- WW Freestyle
- 15
8 Comments
Join the discussionCould you substitute a beef roast for the pork?
I don’t see why not. In fact, I have a beef roast I might just try that with too.
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.
Yay! Yes it is delicious. I have yet to try it with beef but a sauce that good how can you go wrong!
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!
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! 🙂
Can you cook this in the instant pot?
Yes, Shirley! I have passed this recipe along to our MenuBuilder team as a recommendation to convert to Instant Pot. In the meantime, we’d love to hear what works for you! You can use our Troubleshooting IP Recipes post and IP Timetables (page 34 for meat) for reference. Enjoy!