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Crock Pot Peach and Bourbon Pulled Pork is succulent! Made with fridge and pantry (and liquor cabinet!) staples, it’s a simple crock pot recipe with big flavor.

Crock Pot Peach and Bourbon Pulled Pork sandwich with a bite taken out of it.

Your crock pot called. Said your voicemail is full (ummm, just text, crock pot – it’s 2019) but told me to relay the following message: “don’t forget about me when it’s not freezing cold and snowing during the season that shall not be named!” That is to say, dust that bad boy off and add the ingredients for this easy, succulent, crock pot pulled pork recipe to it ASAP!

There is no such thing as crock pot season in my world. True, coming home to a slow cooker full of soul-warming soup or simmering sausages is high in hygge, but that sucker is so clutch in the summertime! Doesn’t heat up the house, lets you enjoy more time outdoors since you’re not fussing over dinner inside, plus not all crock pot recipes are super heavy. Case in point – Crock Pot Peach and Bourbon Pulled Pork. Saucy, sassy, and finger lickin’ good!

Close up photo of Crock Pot Peach and Bourbon Pulled Pork sandwich

As I mentioned last week, we’ve been eating peaches like they’re going out of style. Actually, out of season – peaches seem to be here then gone in the blink of an eye – but you can enjoy that sweet, summery flavor any time of year with this yummy crock pot recipe. That’s because I combined peach preserves with bourbon and dijon mustard to create a sweet and tangy, buttery-warm sauce that slow cooks with pork roast until it’s fall apart tender. I’m not drooling, you’re drooling.

Even better, Crock Pot Peach and Bourbon Pulled Pork is one of those magical “toss and go” crock pot recipes. No searing, no chopping, no fussing – simply add all the ingredients into the crock pot then press “on”. Six to eight hours later you’ve got yourself a luscious dish that’s perfect for piling onto buns then topping with vinegary coleslaw. DELICIOUS. That said, the leftovers in my fridge are headed towards a large plate of tortilla chips topped with either big hunks of brie, or shredded fontina. Decisions, decisions…

In the meantime, let’s (slow) cook!

How to Make Crock Pot Peach and Bourbon Pulled Pork:

Start by trimming a 3-4lb boneless pork butt (the shoulder roast of a pig) of excess fat then cut the roast into 4-6 big pieces and place into the bottom of a 6 quart slow cooker. Season with salt and pepper.

Next whisk up the peach-bourbon-dijon sauce that the pork will slow cook in. That’s:

  • 1/2 cup + a big spoonful peach preserves (I use Bonne Maman)
  • 1/2 cup chicken broth
  • 1/3 cup bourbon (I use Bulleit)
  • 2 Tablespoons Dijon mustard

FYI: the bourbon flavor will taste VERY STRONG in the sauce but completely mellows out in the final dish.

Turn each piece of the pork over with tongs to coat in the sauce then cover and cook on LOW for 6-8 hours or until the pork shreds easily with a fork.

Strain the cooking liquid through a fat separator (I HIGHLY recommend investing $15 in this fat separator if you cook roasts in the crock pot even semi regularly) then combine the pulled pork with the juices and serve it on up! Like I said, this crock pot pulled pork is divine on a bun with coleslaw but tossed onto tortilla chips with pulled cheese? HEAVEN. However ya serve it, I hope you love this sweet and sassy pulled pork recipe! Enjoy!

A Crock Pot Peach and Bourbon Pulled Pork sandwich on a plate

Crock Pot Peach and Bourbon Pulled Pork

Description

Crock Pot Peach and Bourbon Pulled Pork is succulent! Made with fridge, pantry (and liquor cabinet!) staples, this simple crock pot recipe has big flavor.

Ingredients

serves a crowd

  • 3-4lb boneless pork butt (shoulder) roast
  • salt and pepper
  • 1/2 cup + big spoonful peach preserves
  • 1/2 cup chicken broth
  • 1/3 cup bourbon (I use Bulleit)
  • 2 Tablespoons Dijon mustard

Directions

  1. Trim pork roast of any large pieces of excess fat then cut into 4-6 large pieces and place in the bottom of 6 quart slow cooker. Season with salt and pepper.
  2. In a separate bowl, whisk together remaining ingredients until smooth then pour over pork and turn each hunk over with tongs to coat in sauce. Cover then cook on LOW for 6-8 hours or until pork shreds very easily with a fork.
  3. Strain juices from crock pot into a fat separator then pour juices minus the fat back into the crock pot. Add shredded pork then stir to combine and serve.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Photo collage of Crock Pot Peach and Bourbon Pulled Pork

 

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