“This marks the 1,000th recipe in our cookbook! Even without the BBQ sauce, this makes for a really tasty pulled pork recipe. Serve it on a roll or with classic BBQ sides like coleslaw, loaded baked potatoes or mac & cheese.” – April Ferre
BBQ Peach Pulled Pork
Ingredients
Spice Mixture:
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Ginger
- 1 Teaspoon Cumin
- 1 Teaspoon Ground Mustard
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Chili Powder
Pulled Pork:
- 3 Pounds Pork Butt Cut into 3 Pieces
- 2 Tablespoons Olive or Vegetable Oil
- 3/4 Cup Chicken Broth
- 3 Tablespoons Apple Cider Vinegar
- 1 18- Ounce Jar Peach Preserves Divided
- 2 Tablespoons Dijon Mustard
- 2 Cloves Garlic Minced
BBQ Sauce:
- 8 Ounces Tomato Sauce
- 1 Tablespoon Molasses
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Worcestershire Sauce
Garnish:
- Chopped Fresh Parsley Optional
Instructions
- In a small bowl, combine all spices for the spice rub. Mix well to combine.
- Rub half of this spice mixture (4 1/2 teaspoons) evenly over the pork.
- Reserve the rest of the spice mixture for the BBQ sauce.
- In a large skillet or Dutch oven heat oil over medium high heat. Sear pork well on all sides. Transfer pork to a slow cooker.
- In a medium saucepan, combine chicken stock, vinegar, half (3/4 cup) of the peach preserves, mustard and garlic. Warm the sauce over medium heat, whisking until the jam is melted and all ingredients are well incorporated. Pour sauce over pork in slow cooker.
- Cook pork in the slow cooker until tender and falling apart.
- When pork is done, remove from the slow cooker to a bowl and cool until you are able to shred. Remove any large chunks of fat.
- Strain the juices from the slow cooker in a large glass measuring cup. Allow fat to separate and then skim off. Add a little bit of the slow cooker juices to the shredded pork, just enough to moisten, so that the pork doesn't dry out while you make the BBQ sauce.
- Make the BBQ sauce by combining 1/4 cup of the slow cooker juices, the rest of the spice mixture and the peach preserves, tomato sauce, molasses, soy sauce and Worcestershire sauce. Whisk well to combine.
- Bring to a boil over medium high heat and then reduce to low and simmer for 30 minutes or until thickened.
- Toss the pulled pork with the BBQ sauce or reserve and serve on the BBQ sauce on the side.
- Transfer to a serving dish and garnish with parsley, if desired.
2025 Adapted Recipe – April Ferre – Adapted from Trisha Yearwood, Food Network
