Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, slow cooker pork with peach bbq sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Free UK Delivery on Eligible Orders Kitchen Essentials That Combine Practicality & Style. Nothing Is Better Than Slow Cooked Stews, Curries Or Soups To Warm Up A Winter Night. Slow Cooker Pork with Peach BBQ Sauce step by step. In a non reactive bowl, mix the chicken stock, balsamic vinegar, Molasses and Soy Sauce.

To get started with this recipe, we must prepare a few components. You can have 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. Take 2 Tsp Paprika
2. Make ready 11/4 Tsp Kosher Salt, divided
3. Take 1 Tsp Course ground black Pepper
4. Get 1 Pork Shoulder (original recipe called for bone in)
5. Make ready 1/2 Cup Chicken Stock
6. Make ready 1/2 Cup Balsamic Vinegar
7. Take 1/2 Cup Molasses
8. Get 2 Tsp Reduced Sodium Soy Sauce
9. Prepare 1 Tsp Crushed Red Pepper
10. Get 1/2 Cup Peach Preserves
11. Make ready 1/2 Diced White Onion
12. Take 5 Tsp Minced Garlic
13. Make ready 1/4 Cup Bourbon Whiskey
14. Make ready 2 Tbsp Cold Water
15. Take 2 Tsp Corn Starch

Slow-Cooker Pulled Pork with Peach Barbecue Sauce. A tangy, sweet, paleo peach barbecue sauce, spice-rubbed, slow-cooked pork that's perfect on its own or drenched in the aforementioned sauce. Rub the paprika, salt and pepper over the entire pork shoulder. Add to a slow cooker, cover with the peach bbq sauce.

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.

Rub the paprika, salt and pepper over the entire pork shoulder. Add to a slow cooker, cover with the peach bbq sauce. Sprinkle the white onion over the pork. Remove the pork shoulder from the slow cooker. In a large bowl, stir peaches and syrup together with barbecue sauce, Worcestershire sauce and crushed garlic cloves.

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