Pulled Pork - Bourbon Peach BBQ

By LyndaLee

Slow cooked pulled pork

Serve with Tangy Cilantro jalapeño lime coleslaw

Ingredients

• 3 lbs boneless port shoulder or boston butt roast
• 1/2 whole large onion, diced
• 1/2 cup bourbon (can substitute water)
• 4 whole large peaches, seeded and skin removed
• 1 clove garlic, minced
• 1 cup ketchup
• 1 tablespoon apple cider vinegar
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 whole chipotle pepper in adobo sauce, chopped
• 1 tbsp adobo sauce from canned peppers
• 2 tbls brown sugar
• Crusty hamburger buns

Preparation

Step 1

In a large crockpot, add onion and bourbon. Place peaches in blender and blend until smooth. Add peach puree to pot. Add minced garlic, ketchup, apple cider vinegar, salt, pepper, smoked paprika, garlic powder, chipotle pepper, adobo sauce and brown sugar. Mix until thoroughly combined.

Add pork to pot and turn to coat.

Cook on high for 6 hours, or low for 8-10 hours.

Pulled port is done when easily pulled apart with a folk. Use 2 forks and pull pork into bit size pieces. Serve over buns.