Pulled Pork With Peach BBQ Sauce

The classic pulled pork recipe gets a spruced up sweet and savory twist with the peach BBQ sauce. Slow cook in the crock pot or Instant Pot and eat it more than once on salads, tacos or sandwiches.

Ingredients For Pulled Pork:

• 3-4 lb Nourished With Nature Pork Shoulder Roast

• 2 Tbsp chili powder

• 2 Tbsp coarse sea salt

• 2 Tbsp granulated garlic

• 2 tsp fresh ground black pepper

• 1 tsp dry mustard

• 4 sprigs fresh thyme, leaves removed or 1 tsp dried

• 2 cups apple juice

Ingredients for Peach BBQ Sauce:

• 3 fresh ripe peaches

• 1 cup tomato paste

• 1/4 cup apple cider vinegar

• 1/4 cup honey

• 1/4 cup maple syrup

• 1 Tbsp blackstrap molasses

• 2 Tbsp worcestershire sauce

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp sea salt

• 1/8 tsp cayenne pepper (optional)

Instructions:

Season Pork Roast

1. Pat the shoulder roast dry and place on a flat pan

2. Mix together the dry rub ingredients

3. Coat all sides of the roast and rub in well

4. Let sit at room temp while you make the BBQ sauce

Make Peach BBQ Sauce

1. Wash peaches and slice into quarters, removing pit

2. Add all ingredients together in a small saucepan and heat

3. Simmer for 5 minutes over medium heat

4. Using a submersible blender puree the peaches into the sauce

Bring It All Together

1. Add apple juice to the bottom of your Crock Pot or Instant Pot, then place roast on top

2. Drizzle 1/2 the BBQ sauce over roast, reserving the other half for when you're ready to eat

3. Cook in Crock Pot 6-8 hours or Instant Pot 90 minutes. A general guideline for the Instant Pot is 20 minutes per pound, so a 3-4 lb roast would go 60-80 minutes. I like my roast to easily pull apart into succulent shreds, so I cook for 90 minutes total.