Crockpot Peach Bourbon Pulled Pork for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Verify that your pork butt is fully thawed if previously frozen, as cooking frozen meat in a slow cooker can lead to uneven results and safety concerns.

Prepare your measuring tools and have your barbecue sauce and peaches ready to go. Having all ingredients organized before you start makes the assembly process fast and efficient, allowing you to get the pork into the cooker with minimal effort.

Instructions

Assembling the Slow Cooker

1. 1Prepare the Slow Cooker
   Place the pork butt directly into the bottom of the slow cooker. Ensure the meat is positioned securely before adding the remaining ingredients to create the cooking base.
   Look for Pork is centered in the slow cooker base
   Tip Trim excess fat from the pork butt if desired before placing it into the slow cooker for a cleaner final result.

The pork is placed securely in the bottom of the slow cooker, ready to receive the flavor-enhancing ingredients. Ensure the pork is positioned flat to encourage even cooking throughout the long process. The slow cooker should be clean, and the area around it free of obstructions, preparing you for the next step of adding the liquids and seasonings that will transform the meat over the coming hours.

Seasoning and Slow Cooking

2. 2Add Ingredients and Season
   Pour the sliced peaches along with their juice over the pork. Evenly sprinkle the paprika over the surface of the meat and peaches to ensure balanced seasoning throughout the dish.
   Look for Peaches cover the pork evenly
   Tip Using peaches in heavy syrup can make the final dish too sweet, so aim for peaches canned in juice or fresh ripe slices.
3. 3Apply Sauce
   Pour the barbecue sauce over the mixture in the slow cooker. Cover the slow cooker with its lid and set to low heat for 8 hours or high heat for 4 hours.
   Look for Sauce coats the top of the ingredients
   Tip Choose a smoky barbecue sauce to complement the sweet peaches and savory pork.

The peaches, paprika, and barbecue sauce are layered over the pork, creating a rich base for the cooking process. As the lid is secured, the slow cooker begins its work. You should observe the ingredients starting to settle. At this stage, ensure the lid is tightly sealed to maintain the necessary temperature and moisture levels, allowing the flavors to develop into a cohesive and delicious sauce.

Shredding and Finalizing

4. 4Shred and Serve
   Once the cooking time ends, remove the pork and shred it using two forks. Ensure the internal temperature reaches at least 145°F (63°C), then let the meat rest for 10 minutes. Serve on toasted buns.
   Look for Pork shreds easily with a fork
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, simmer it in a separate saucepan after removing the pork until it reaches your desired consistency.

The pork is now fully cooked, showing a tender, fall-apart texture that is ready for shredding. The sauce has thickened slightly and developed a deep, glossy appearance.

After checking the internal temperature and allowing the meat to rest, use two forks to pull the pork into manageable shreds, incorporating the surrounding sauce so that the meat is thoroughly coated and ready for serving on your favorite toasted buns.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent proper heat circulation and lead to uneven cooking. Ensure there is enough space around the pork for the sauce and fruit juices to move.

Avoid lifting the lid frequently during the cooking process, as this releases heat and steam, significantly increasing the time required for the meat to reach a safe internal temperature. Patience is key when slow cooking; avoid the temptation to rush the process by using high heat if you have the time for a longer, lower cook.

How to tell it’s done

The pork is done when it is fork-tender and pulls apart easily with minimal resistance. Use a meat thermometer to ensure the internal temperature of the thickest part of the meat has reached at least 145°F (63°C).

Once reached, remove the pork to a large plate and allow it to rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring that every bite remains moist and flavorful before you begin the shredding process.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest