# What You'll Need:
→ Pork
01 - 3 pounds boneless pork shoulder, trimmed of excess fat
→ Seasoning
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground 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 (use 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)
# Directions:
01 - Pat pork shoulder dry with paper towels. Rub evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Place the seasoned pork shoulder into the crockpot.
03 - In a mixing bowl, whisk together barbecue sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce until well combined.
04 - Pour the prepared sauce over the pork. Scatter peach slices on top and around the pork.
05 - Cover and cook on low for 8 hours, or until pork is very tender and easily shreds with a fork.
06 - Remove pork from crockpot and shred thoroughly using two forks.
07 - Skim excess fat from the sauce if necessary. Return shredded pork to the crockpot and mix well with sauce and peaches.
08 - Serve hot on buns, over rice, or with desired sides.
