# What You Need:
→ Pork
01 - 3 lb boneless pork shoulder, trimmed of excess fat
→ Seasoning
02 - 1 tsp salt
03 - 0.5 tsp black pepper
04 - 1 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp onion powder
→ Sauce
07 - 1 cup BBQ sauce (gluten-free if needed)
08 - 0.5 cup honey
09 - 0.5 cup peach preserves or peach jam
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
→ Peaches
13 - 2 large ripe peaches, peeled, pitted, and sliced (or 1.5 cups frozen peach slices)
# How to Make:
01 - Pat the pork shoulder dry with paper towels. Rub evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Place the seasoned pork in the crockpot.
03 - In a mixing bowl, whisk together BBQ sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce.
04 - Pour the sauce over the pork. Scatter peach slices on top and around the pork.
05 - Cover and cook on low for 8 hours, until the pork is tender and shreds easily.
06 - Remove pork from the crockpot and shred with two forks.
07 - Skim excess fat from the sauce in the crockpot if needed. Return shredded pork to crockpot and mix with sauce and peaches.
08 - Serve hot on buns, over rice, or with preferred sides.
