5/5
(1 Votes)
Ingredients
- 3 pounds boneless pork shoulder (or Boston Butt Roast)
- 1/2 whole onions (Large, Diced)
- 1/2 cups bourbon whiskey (Can substitute water.)
- 4 whole peaches (Large, Seeded and Skin Removed)
- 1 clove garlic (Minced)
- 1 cup ketchup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoons sea salt
- 1/2 teaspoons ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoons garlic powder
- 1 whole chipotles in adobo (Chopped, Add 2 for more heat.)
- 1 tablespoon adobo sauce (From Canned Chipotle Peppers)
- 2 tablespoons brown sugar
- hamburger buns
- coleslaw
Preparation
Step 1
In a large Crock Pot add onion and bourbon or water. Place peaches in blender and blend until smooth. Add peach puree to onions and bourbon.
Add minced garlic, ketchup, apple cider vinegar, sea salt, pepper, smoked paprika, garlic powder, chipotle pepper, adobo sauce, and brown sugar. Mix until throughly combined.
Add pork roast and turn to coat with Peach Bbq Sauce. Set Crock Pot to high for 6 hours or low heat for 8-10 hours.
Pulled pork is done when easily pulled apart with a fork. Use 2 forks and pull pork into bite size pieces in crock pot.
Serve over buns and with coleslaw if desired.