Slow Cooker Pork with Peach BBQ Sauce. Smoked paprika comes from a centuries-old tradition in which chile peppers are slowly dried over low-burning fires of Spanish oak and then ground into powder. The best Slow Cooker BBQ Pulled Pork Recipe! Tender and flavorful pulled pork is so easy to make in your crockpot.

Pork chops covered in sweet and savory barbeque sauce is all you need for this meal! This is a good basic recipe. My family really enjoyed the Zesty Slow Cooker Chicken BBQ recipe by Zanne Peters from this website which had these. You can cook Slow Cooker Pork with Peach BBQ Sauce using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Slow Cooker Pork with Peach BBQ Sauce

Prepare 2 Tsp of Paprika.
You need 11/4 Tsp of Kosher Salt, divided.
It's 1 Tsp of Course ground black Pepper.
Prepare 1 of Pork Shoulder (original recipe called for bone in).
Prepare 1/2 Cup of Chicken Stock.
It's 1/2 Cup of Balsamic Vinegar.
You need 1/2 Cup of Molasses.
Prepare 2 Tsp of Reduced Sodium Soy Sauce.
You need 1 Tsp of Crushed Red Pepper.
It's 1/2 Cup of Peach Preserves.
You need 1/2 of Diced White Onion.
It's 5 Tsp of Minced Garlic.
It's 1/4 Cup of Bourbon Whiskey.
Prepare 2 Tbsp of Cold Water.
You need 2 Tsp of Corn Starch.

Remove the pork from the slow cooker (keep the liquid!), shred it apart using two forks and transfer to a bowl. Use a slotted spoon to remove the onion, and I didn't have peach preserve so I used strained fig preserve. First try and everyone clamors for the recipe. The bourbon had ghost pepper so I went.

Slow Cooker Pork with Peach BBQ Sauce instructions

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..
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)..
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..
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..
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..
Slice the roast and serve it with garlic baby potatoes, and green beans, with gravy on the side..

In a large bowl, stir peaches and syrup together with barbecue sauce, Worcestershire sauce and crushed garlic cloves. The slow cooker does all of the work and the sauce guarantees great flavor. If only it tasted as good as it smelled cooking all day. When I pulled the pork out to shred it I tasted it and it had no flavor at that point so I left it in the cooker with. This Slow Cooker Chicken with Sweet Peach BBQ sauce starts off with chicken lightly sprinkled with salt and pepper.