# What You'll Need:
→ 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 barbecue sauce (ensure gluten-free if needed)
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
# How to Make It:
01 - Pat the pork shoulder dry using paper towels and coat evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Position the seasoned pork shoulder into the base of the crockpot.
03 - In a mixing bowl, combine barbecue sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Whisk until smooth.
04 - Pour the prepared sauce over the pork, then distribute the peach slices over and around the meat in the crockpot.
05 - Cover and cook on the low setting for 8 hours, until the pork is exceptionally tender and easily shreds with a fork.
06 - Transfer the cooked pork from the crockpot to a cutting board and shred thoroughly using two forks.
07 - Remove excess fat from the cooking liquid as needed. Return the shredded pork to the crockpot, mixing it into the sauce and peaches to evenly coat.
08 - Serve the pulled pork hot on buns, over rice, or accompanied by favorite sides.
