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Slow Cooker Peach BBQ Pulled Pork Sandwich Recipe
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5 stars (3 ratings)

Slow Cooker Peach BBQ Pulled Pork Sandwich

In this delicious pulled pork recipe, a pork shoulder is slow cooked in homemade peach bbq sauce, shredded and made into sandwiches for a scrumptious lunch or dinner!
Servings: 8 sandwiches
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

Grilled Peach Balsamic BBQ Sauce

  • 4 fresh peaches
  • ½ cup balsamic vinegar
  • 6 oz tomato paste
  • ¼ cup Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • 2 tbsp honey
  • 4 cloves garlic, crushed
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp ground ginger

Pulled Pork

  • 3-4 lb pork shoulder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup white onion, sliced

Serve with

Instructions

Grilled Peach Balsamic BBQ Sauce

  • Preheat a grill over medium heat.
  • Quarter and deseed the peaches.
  • Place the peaches on the grill.
  • Grill for 3-5 minutes per side.
  • Remove from the grill and allow to cool for 5 minutes.
  • Remove the skin from the peaches. (It should peel off very easily after grilling!)
  • Place the peaches in a blender or food processor.
  • Add the balsamic vinegar, tomato paste, worcestershire sauce, lemon juice, honey, garlic, salt, black pepper, paprika and ground ginger.
  • Blend until smooth, set aside.

Pulled Pork Recipe

  • Rub the paprika, salt and pepper over the entire pork shoulder.
  • Add to a slow cooker, cover with the peach bbq sauce.
  • Sprinkle the white onion over the pork.
  • Slow cook on high for 4-5 hours or on low for 8-10 hours.
  • Remove the pork shoulder from the slow cooker.
  • Place on a large cutting board and shred with two forks or meat claws.
  • Serve on hamburger buns with your choice of slaw.

Notes

Nutritional information provided does not include the kale apple slaw topping.

Nutrition Facts

Serving 8gCalories 370kcal (19%)Carbohydrates 44g (15%)Protein 26g (52%)Fat 9g (14%)Saturated Fat 3g (15%)Cholesterol 69mg (23%)Sodium 987mg (41%)Potassium 901mg (26%)Fiber 3g (12%)Sugar 20g (22%)Vitamin A 930mg (19%)Vitamin C 15.5mg (19%)Calcium 123mg (12%)Iron 4.4mg (24%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!