Slow Cooker Pork with Peach BBQ Sauce
Slow Cooker Pork with Peach BBQ Sauce

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, slow cooker pork with peach bbq sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Slow Cooker Pork with Peach BBQ Sauce is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Slow Cooker Pork with Peach BBQ Sauce is something that I’ve loved my whole life.

Read Customer Reviews & Find Best Sellers. Get Bargains In Time For Christmas! Using a spoon, spread the peach preserves over the top of the Pork Shoulder. Slow Cooker Pork with Peach BBQ Sauce instructions.

To get started with this recipe, we have to first prepare a few components. You can cook slow cooker pork with peach bbq sauce using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Slow Cooker Pork with Peach BBQ Sauce:
  1. Take Paprika
  2. Take Kosher Salt, divided
  3. Prepare Course ground black Pepper
  4. Prepare Pork Shoulder (original recipe called for bone in)
  5. Make ready Chicken Stock
  6. Make ready Balsamic Vinegar
  7. Take Molasses
  8. Prepare Reduced Sodium Soy Sauce
  9. Make ready Crushed Red Pepper
  10. Take Peach Preserves
  11. Take Diced White Onion
  12. Make ready Minced Garlic
  13. Prepare Bourbon Whiskey
  14. Get Cold Water
  15. Take Corn Starch

Sear meat until just brown on all sides. Transfer meat into the slow cooker. Pour apple juice, water, and add the bay leaf. In a large bowl, stir peaches and syrup together with barbecue sauce, Worcestershire sauce and crushed garlic cloves.

Instructions to make Slow Cooker Pork with Peach BBQ Sauce:
  1. In a well ventillated kitchen, or on your grill on your balcony, braise the pork 2.5 Minutes on each side, in a large cast iron or stainless steel pan coated with Pam or Canola oil, and put the pork shoulder in the crock pot, and turn it on low.
  2. In a non reactive bowl, mix the chicken stock, balsamic vinegar, Molasses and Soy Sauce. Pour it into the pan you cooked the pork roast in, bringing it nearly to a boil. Use a whisk to deglaze the pan for about 10 Minutes. Pour the mixture back into the non reactive bowl, and transfer it (pour it over the pork shoulder in the slow cooker).
  3. Sprinkle the diced white onions over the Pork Shoulder, along with the minced Garlic. Using a spoon, spread the peach preserves over the top of the Pork Shoulder. Cook the Pork Shoulder on Medium for 1.5 - 2 hours, then you can shift the temperature back to low, and cook it on low for 3.5 hours or so. Temp the Pork Shoulder, and it should be close to 170 degrees which it's safe to serve at.
  4. After the Pork Shoulder has slow cooked for 4.5 to 5.5 hours or so, assuming some of the cook time was done at Medium rather than low the entire time. If it cooked at low, I'd suggest cooking at least 6.5 hours, and making sure the meat temperature reaches a safe 170 degrees.
  5. Drain the juices from the slow cooker pot, strain them into a gravy separator, and let sit for 10 minutes to drain off the fat from the gravy. This should render about 3 cups of liquid. Add the bourbon. Reduce the liquid in a non stick fry pan, keeping it moving and scraping the pan the entire time until it boils off about 2/3 to 1/2 of the 3 cups. Mix 2 tablespoons of cold water with the cornstarch in a small bowl or ramekin, and add it to the reduced juices, to thicken it into a gravy.
  6. Slice the roast and serve it with garlic baby potatoes, and green beans, with gravy on the side.

Pour apple juice, water, and add the bay leaf. In a large bowl, stir peaches and syrup together with barbecue sauce, Worcestershire sauce and crushed garlic cloves. Place the pork in a large slow cooker. Pour the peach barbecue sauce over the top. Serve by itself or with hamburger buns or tortillas.

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