Crock Pot Peach and Bourbon Pulled Pork is succulent! This easy and flavorful crock pot sandwich recipe calls for just a few ingredients.
Your crock pot called — said your voicemail is full (ummm, just text, crock pot) — and 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 Crock Pot Peach and Bourbon Pulled Pork into it ASAP!
This juicy and succulent crock pot pork recipe is perfect anytime of year, but the peach flavor is perfect for enjoying in the summertime.
Crock Pot Peach and Bourbon Pulled Pork
Although we tend to think of crock pot recipes as ones we make during the cold months of the year, slow cooking meals in the summertime is great because it doesn’t heat up the house. Plus, not all crock pot recipes are heavy, as this tender pulled pork recipe proves.
Peach preserves, dijon mustard, and a nip of bourbon combine to create a sweet and savory, 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!
How to Make This Recipe
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:
- heaping 1/2 cup peach preserves (I like Bonne Maman)
- 1/2 cup chicken broth
- 1/3 cup bourbon (I like Maker’s Mark or 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 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!
More Craveable Crock Pot Recipes
- Slow Cooker Pulled Pork
- Crock Pot Mojo Pork with Cuban-Style Black Beans
- Crock Pot White Chicken Chili
- Crock Pot BBQ Chicken with Homemade BBQ Sauce
- Crock Pot Chicken and Wild Rice Soup
Equipment
Ingredients
- 3-4 lb boneless pork butt, also called a shoulder roast
- salt and pepper
- heaping 1/2 cup peach preserves
- 1/2 cup chicken broth
- 1/3 cup bourbon, Maker's Mark or Bulleit recommended
- 2 Tablespoons Dijon mustard
- Buns, for serving
Directions
- 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.
- In a separate bowl, whisk together remaining ingredients until smooth then pour over pork and turn over 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.
- Strain juices from crock pot into a fat separator. While the fat is separating shred the pork then add back into the crock pot. Add enough juice to moisten the pork then serve with buns. If using gluten free buns, be sure to toast them for the best texture and to ensure they hold up to the juicy pork.
Notes
- I highly recommend a fat separator to easily separate fat from cooking juices.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’m curious if anyone prepared the pork butt the night before placing in the crockpot? I’m needing to prep everything the night before and wanted to know if letting it marinate overnight would work.
Thanks. Looking forward to making this
Hi Ali! You can absolutely prep this the night before then refrigerate the crock overnight before placing on the base and slow cooking the next day!
I’m going to make this on Thursday. I wanted to double the recipe – should I make it in two separate crockpots or is one OK?
Hi Laura! As written, this recipe will fill a 6 quart crock pot, so if you also have a 6 quart, I’d make 2 batches!
Can you serve this room temperature?.. or it has to be hot,
need something to take to the barn?….
Hi Kp! I think warm is fine! I’m not sure on what the guidelines are for food safety in regards to cooked meat sitting out though!
Are all your recipes gluten free
Hi Marilyn! Yes, they are. :)
May I use fresh peaches instead of peach preserves?
Hi Teresa! You could though I would add some brown sugar to mimic the flavor and sweetness of peach preserves!
Hello! I love your recipes and pin and share whenever I am inspired – which is all the time! I also print your recipes, put them in clear sleeves and put them in my recipe binders. When I print your recipes, I just wish the recipe image was included. It is so much more fun to flip through recipes to decide what to make when there are pictures! :) Would you consider having a picture come up when your followers want to print your recipes? Thanks! -Renee
I tried this, but only had apricot preserves on hand and found I had sooooo much liquid left. After straining, I put the liquid in a pan on the stove and reduced until a third was left, added a tiny bit of cornstarch and water to thicken, then coated all the shredded pork… it was insanely good.
Can this be made with chicken breasts instead?