Slow cooker pulled pork is one of our staple dinners. It’s just so easy to throw it in the slow cooker before work in the morning. I regularly try to mix up the meal with slight variations to keep it from getting boring.
For this dish, I grabbed a jar of peach salsa from the international aisle of the grocery store to mix in. The sweetness of the peaches pair nicely against the tartness of the barbecue sauce. And, you only need three ingredients! You can’t beat that.
Serve this on buns with an easy side dish and you’re all set for dinner. Here’s what you’ll need:
Slow Cooker BBQ Peach Pulled Pork
- 2-3 lb. boneless pork loin or pork roast
- 1 bottle 16 oz. barbecue sauce
- 1 jar 16 oz. peach salsa
- Rolls for serving
- Place the pork in a slow cooker. In a small bowl, whisk together the barbecue sauce and peach salsa. Pour over the pork.
- Cook on low for 8-10 hours.
- Remove the pork to a cutting board and shred using two large forks. Return the shredded pork to the slow cooker and stir to combine with the sauce.
- Serve on rolls.
Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.
Laurie@The Baking Bookworm says
I adore the taste and ease if making pulled pork or pulled beef. Love the addition of the peach salsa. I have a jar of mango salsa in my pantry that I may use instead. 🙂
I think mango salsa would be great!
can peach preserves be used in place of the peach salsa? firstname.lastname@example.org
I’d be hesitant to use peach preserves because they’d be much, much sweeter than a peach salsa.
Georgia Cajun says
Orange marmalade and teriyaki is a nice flavor combination for pork.
Trying this tomorrow with mango salsa because we couldn’t find peach. Will keep you posted!
Yum! This is definitely going into next week’s menu plan! We love shredded pork in the crock pot. I found that the juiciest and yummiest way to cook it though was to start it around noon the day before and let it cook (whole) till morning, shred it and add any spices then. It melts down all that fat and makes for some juicy pork carnitas, pulled pork, etc. Just be sure to use a pork butt or shoulder roast. It has to have enough fat to keep it from drying out. Thanks for the yummy recipe!