This 3-ingredient slow cooker tangy peach pulled pork is one of those easy recipes that feels a little special without asking much from the cook. Pork shoulder slowly turns tender and juicy while peach preserves and tangy sauce melt together into a sweet-savory glaze that clings to every shred. It is a wonderful choice for cookouts, game days, or busy weekends, especially when you want something generous and comforting to feed a crowd.
Serve this pulled pork on soft brioche buns with coleslaw, potato salad, baked beans, corn on the cob, or simple pickle spears on the side. It also works well over rice, tucked into baked potatoes, or spooned onto slider buns for parties, and a cold glass of iced tea or lemonade makes it feel just right for a backyard meal.
3-Ingredient Slow Cooker Tangy Peach Pulled Pork
Servings: 8
Ingredients
3 to 4 pounds pork shoulder, boneless or bone-in
1 cup peach preserves
1 cup tangy barbecue sauce
Directions
1. Place the pork shoulder in the slow cooker. Spoon the peach preserves over the top, then pour in the barbecue sauce and spread it lightly so the pork is coated.
2. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and easily pulls apart with a fork.
3. Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat or the bone if using bone-in pork.
4. Return the shredded pork to the slow cooker and stir it into the cooking juices. Let it sit for 10 to 15 minutes so the meat can soak up more of the sauce.
5. Serve warm on brioche buns or your favorite rolls, with extra sauce from the slow cooker spooned over the top if you like.
Variations & Tips
For a little heat: Stir in a pinch of red pepper flakes or a spoonful of chipotle sauce with the barbecue sauce if your family likes a sweet-and-spicy version.
For picky eaters: Use a milder barbecue sauce and serve the pork on slider buns so everyone can build their own sandwich with only the toppings they enjoy.
Make it ahead: This pulled pork reheats beautifully. Store it with the sauce so it stays moist, then warm it gently on the stove or in the slow cooker before serving.
Serving beyond sandwiches: Leftovers are delicious tucked into quesadillas, spooned over baked sweet potatoes, or piled onto rice bowls for an easy second meal.
If the sauce seems thin: After shredding, leave the lid off and cook on high for 15 to 20 minutes to help the sauce thicken and cling better to the meat.