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.
So delicious! Finally made this after having saved it when it was first posted and it was such a huge hit with the family! All three of our girls (4, 2, and 10 months) loved it and hubby said it was a recipe to repeat! The kids were fighting over the leftovers today. So good for such minimal effort
For those who read comments before making – I put in the Instant Pot for an hour, NPR. Pork was perfect, but couldn’t really taste the peach or bourbon. Maybe bump that up if anyone tries?
Love, love, love pulled pork sandwiches! And it’s peach season now, so can’t wait to try this! Yum!
Another amazing recipe!
I made this today, planning to reheat and eat with the family for dinner tomorrow. After shredding it I decided to try ‘just a bite’ for now. Well let’s just say I couldn’t stop eating it! So juicy and flavorful!
This looks delicious! Have you found bulleit bourbon to be a safe brand or are you able to drink any distilled alcohol? Since my Celiac diagnosis I don’t get full-on glutening symptoms from distilled alcohol that was distilled from wheat but I get the hangover of a lifetime every single time ?.
Hi Samantha! I have found Bulleit to be safe to drink since it is distilled and not flavored (versus spiced rum, for example.) That said, I don’t drink any other type of bourbon besides Bulleit and Maker’s Mark as I know I do fine with them.
Re: your hangover with distilled alcohol – I personally have developed somewhat of an intolerance to wine in the past year. One glass and I am sneezing unstoppably the next day for hours, and I am so, so tired as well. Is it possible you may have developed an intolerance to some types of alcohol?
Made the peach bourbon pulled pork. Very good. Family said it’s a keeper. However, it did not look appetizing – more tan colored than reddish as in the photo. What did you do to make it more visually appealing?
Oh I’m so glad to hear it, Sandy!! I can’t think of a reason why my pork would appear more pink then yours but I assure you I took it right from the crock pot and put it on a bun before photographing!
Hi Kristin! We LOVE your mojo pork, so I’m pumped to try another one from you. I’ve followed you forever because you’re local & create my kind of recipes (OK, & I think your family is adorable!) … but have a whole new appreciation after recently trying GF for my little guy! I hope you understand what a Godsend you are to all of us – no exaggeration!
Anyway! ? My question – what brand of buns do you like best? It looks like you’ve toasted it in this post & I’ve heard that’s a key!
Thank you!!
Oh my gosh, you are too kind – thank you so much for the nice note!! ?
My “favorite” GF bun (I use that word loosely bc I have yet to find an outstanding one) is by Canyon Bakehouse. Their GF bread is the only kind I use, but they have yet to figure out how to make their buns have a similar taste/texture, oddly enough! I am showing Schar GF brand buns in these photos as they are egg and dairy free, and my daughter is allergic to both. They are ok! Like you mentioned, whatever brand you go with toasting or grilling them first then eating warm is KEY!
Are you fine as a celiac with using the bourbon? I have read some negative things about that. I am not a drinker, so don’t know all that much about various liquors.
I am! Bourbon/whiskey are distilled alcohols which are gluten free.
Do you think this would work with a a pork loin? I would prefer a leaner cut but not sure how it would turn out.
Hi Maggi! I have never tried cooking a pork loin in the crock pot so I can’t say for sure. You could try omitting the chicken broth and making more of a bourbon/peach/dijon glaze and roasting the pork loin?
Maggi – I slow cook pork loin that shreds all the time. Double the liquid, cut the loin pieces smaller and cook 8-10. It actually does shred and is super lean. Try it! ;)
Mak8jg this right now. In definitely going to try a loin next time for size and ease. I’m not an expert trimmer!
Haha! Read this halfway through before I realized this isn’t BEACH and bourbon pork. Sounds delicious – even if you aren’t on the beach!
Ha! A girl can dream, though! ?
I use a bone in Boston Butt for added flavor. YUM!
Yes! Yum, yum. ?
Looks awesome! So happy for more recipes with bourbon. Made the bourbon grilled chicken for my husband several weeks ago (picked up a nip) and my husband asked for it again. Told him to stop on his way home to pick up some Makers Mark. Big mistake. You will never guess how big the bottle was he brought home! This recipe sounds like it will be a winner too! Thank you!
Bahaha, I know the feeling. A massive bottle always seems to find its way into the cart when Ben goes to Costco! ?
This looks so good! Is your coleslaw recipe on your site? Also, sorry to ask, but I’m not much of a drinker and don’t like the taste of bourbon…what’s a good substitution? Thanks!
Hi Sarah! I like this coleslaw recipe from Foodie Crush: https://www.foodiecrush.com/sweet-vinegar-coleslaw/
I totally understand not loving the taste of bourbon in a glass though truly it does mellow out in the final dish – I wouldn’t be able to put my finger on the ingredient if I didn’t know it was bourbon! You could pick up 2 of the miniature bottles of Maker’s Mark to use in this recipe so you wouldn’t have to buy a whole large bottle.
I hate to push further, but this sounds so good and I’d love to make it! If you just can’t consume alcohol, could you omit it?
Hi Sarah! I can’t say for sure since I just tested it with bourbon. You might be able to omit it but I wonder if the dish would turn out too sweet. Here are my other crock pot pork recipes in case there’s one that’s a better fit for you! https://iowagirleats.com/recipes/?ingredients%5B%5D=pork-butt&ingredients%5B%5D=pork-shoulder&cooking-method%5B%5D=crock-pot