Crock Pot Peach and Bourbon Pulled Pork Recipe


Pork: 3-4 lb boneless pork shoulder (also known as a pork butt)


  • 1 teaspoon salt1 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional, but adds a nice depth)

Oil: 1 tablespoon olive oil, or other neutral high-heat oil


  • 1/2 cup chicken broth
  • 1/3 cup bourbon
  • 1/2 cup + 1 tablespoon peach preserves
  • 2 tablespoons Dijon mustard
  • 1 teaspoon crushed red pepper flakes (adjust to taste)


  • 1 medium onion, sliced
  • 3 cloves garlic, minced


1. Prep the pork: Trim any large areas of excess fat from the pork shoulder. Pat the pork dry and season generously with salt, pepper, and optional smoked paprika.

2. Brown the pork: Heat the olive oil in a large skillet over medium-high heat. Add the pork and sear on all sides until nicely browned (about 10 minutes total). This step adds flavor, but isn’t strictly necessary if you’re short on time.

3. Assemble the slow cooker: Place the sliced onions in the bottom of your Crock Pot or slow cooker. Add the seared pork on top (or directly into the slow cooker if you skipped browning).

4. Make the sauce: In a medium bowl, whisk together the chicken broth, bourbon, peach preserves, Dijon mustard, and red pepper flakes. Pour the sauce mixture over the pork in the slow cooker.

5. Slow cook: Cover the Crock Pot and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours, until the pork is incredibly tender and shreds easily with two forks.

6. Shred the pork: Remove the pork from the slow cooker and set on a cutting board. Using two forks, shred the pork into bite-sized pieces.

7. Finish the sauce (optional): If you’d like a slightly thicker sauce, skim off some of the fat from the liquid in the slow cooker. Transfer the remaining sauce to a saucepan and simmer over medium heat until slightly reduced.

8. Toss the pork: Return the shredded pork to the slow cooker and toss with the sauce (reduced or not, based on your preference).

9. Serving

  • Enjoy on hamburger buns or slider rolls
  • Serve over rice or mashed potatoes
  • Top with coleslaw for a classic pulled pork sandwich


  • Flavor variations: Swap the peach preserves for apricot or even pineapple for a different twist.
  • Spice it up: Add a bit of chipotle powder or your favorite hot sauce for extra heat.
  • Storage: Leftovers keep well in the refrigerator for up to 4 days. Pulled pork also freezes beautifully.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *