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Crock Pot Peach and Bourbon Pulled Pork
Crock Pot Peach and Bourbon Pulled Pork is succulent! This easy and flavorful crock pot sandwich recipe calls for just a few ingredients.
Servings 12
Calories 191kcal
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
Instructions
- 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
Calories: 191kcal | Carbohydrates: 7g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 142mg | Potassium: 398mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg