# Components:
→ Pork
01 - 3 pounds boneless pork shoulder, trimmed of excess fat
→ Seasoning
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
→ Sauce
07 - 1 cup BBQ sauce (ensure gluten-free if required)
08 - 1/2 cup honey
09 - 1/2 cup peach preserves or peach jam
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
→ Peaches
13 - 2 large ripe peaches, peeled, pitted, and sliced (or 1 1/2 cups frozen peach slices)
# Method:
01 - Pat pork shoulder dry using paper towels. Combine salt, black pepper, smoked paprika, garlic powder, and onion powder, then apply evenly to pork.
02 - Place the seasoned pork shoulder into the crockpot.
03 - In a mixing bowl, whisk together BBQ sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce until fully blended.
04 - Pour the sauce over the pork in the crockpot. Arrange peach slices on top and around the pork.
05 - Cover the crockpot and cook on low for 8 hours, or until the pork becomes tender and shreds effortlessly.
06 - Remove the pork from the crockpot and use two forks to shred thoroughly.
07 - Skim excess fat from the cooking liquid if necessary. Return shredded pork to the crockpot and combine well with sauce and peaches.
08 - Serve hot on buns, over rice, or alongside preferred sides.
