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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, slow cooker pork with peach bbq sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Remove the pork from the slow cooker (keep the liquid!), shred it apart using two forks and transfer to a bowl. Use a slotted spoon to remove the onion, and I didn't have peach preserve so I used strained fig preserve. First try and everyone clamors for the recipe.

Slow Cooker Pork with Peach BBQ Sauce is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Slow Cooker Pork with Peach BBQ Sauce is something which I’ve loved my entire life.

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

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

Add onion and saute, stirring Coat the top of the pork with the remaining sauce. Smoked paprika comes from a centuries-old tradition in which chile peppers are slowly dried over low-burning fires of Spanish oak and then ground into powder. In a large bowl, stir peaches and syrup together with barbecue sauce, Worcestershire sauce and crushed garlic cloves. This Slow Cooker Chicken with Sweet Peach BBQ sauce starts off with chicken lightly sprinkled with salt and pepper.

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.

Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops. The slow cooker does all of the work and the sauce guarantees great flavor. If only it tasted as good as it smelled cooking all day. When I pulled the pork out to shred it I tasted it and it had no flavor at that point so I left it in the cooker with.

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