Slow-Cooker Peach Bourbon Pulled Pork for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork butt in a hot skillet before placing it in the slow cooker. While the recipe is a dump-and-go style, this extra step adds a layer of caramelized flavor that enhances the final result. If you choose to sear, ensure you deglaze the pan with a splash of the bourbon and pour those juices into the slow cooker to capture every bit of flavor.

If you find the sauce is too sweet, add a splash of apple cider vinegar at the very end of the cooking process. This small addition acts as a brightness booster and helps balance the sugar, providing a more complex profile.

Always taste the sauce before serving and adjust with a pinch of kosher salt if you feel the flavors need more definition to stand out against the richness of the pork.

Variations

• Spicy Peach Pulled Pork: Add two minced habanero peppers to the slow cooker during the assembly phase. The heat from the peppers will perfectly complement the sweetness of the peaches and the brown sugar, creating a balanced, spicy-sweet flavor profile.
• Savory Herb Pulled Pork: Incorporate two sprigs of fresh rosemary and one tablespoon of dried thyme during the cooking process. These woody herbs add a sophisticated, savory depth that grounds the sweetness of the peaches and bourbon.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed.

Transfer any leftover pulled pork to an airtight container. It is best to store the meat with the sauce, as this helps keep the pork moist during refrigeration.

Ensure the container is sealed tightly to prevent the meat from picking up odors from other items in the fridge. The pulled pork will maintain its quality for up to three days when stored properly at a consistent cold temperature.

This dish is perfect for making ahead of time as the flavors often improve after sitting for a day. You can prepare the entire recipe through the shredding stage, let it cool completely, and then store it. When ready to serve, gently reheat the pork on the stovetop or in the microwave, adding a tiny splash of water or bourbon to loosen the glaze if it has become too thick during storage.

Serving ideas

Serve the pulled pork warm on toasted brioche rolls for a classic sandwich experience. The soft rolls act as a perfect vessel for the saucy meat.

For a more substantial meal, you can serve the pulled pork over a bed of creamy coleslaw or alongside roasted vegetables. The peppery arugula and spicy jalapenos are essential, so do not skip them as they provide the necessary contrast to the sweet pork.

If you are serving a crowd, consider setting up a DIY sandwich bar. Place the shredded pork in a serving bowl alongside the toasted rolls, a bowl of fresh arugula, and a jar of sliced jalapenos.

This allows guests to assemble their sandwiches to their liking. You might also provide a side of pickles or extra mustard for those who enjoy a bit more tang to balance the sweetness of the peaches.

Frequently asked questions

Recipe card

Slow-Cooker Peach Bourbon Pulled Pork for Easy Weeknight Dinners

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 4 lb boneless pork butt
• 2 cups sliced ripe peaches
• 1/2 cup dark brown sugar
• 1/3 cup bourbon
• 2 tbsp Dijon mustard
• 1 tsp grated fresh ginger
• butter-toasted brioche rolls, for serving
• fresh arugula, for serving
• sliced jalapenos, for serving

Instructions

1. Place the 4-pound boneless pork butt into the ceramic insert of the slow cooker. Top the meat with the sliced ripe peaches, dark brown sugar, bourbon, Dijon mustard, and grated fresh ginger. Ensure the ingredients are layered evenly to allow the flavors to meld during the long cooking process.
2. Cover the slow cooker with its lid. Set the device to cook on the LOW setting for 8 hours. Allow the pork to simmer until the peaches break down into a jammy glaze and the meat becomes extremely tender. The internal temperature of the pork should reach at least 145°F (63°C) when checked with a meat thermometer. Let the meat rest for at least 3 minutes before shredding.
3. Once the cooking time is complete, use two forks to shred the pork directly in the slow cooker, incorporating it with the jammy peach glaze. Pile the mixture onto butter-toasted brioche rolls and garnish with fresh arugula and sliced jalapenos.

Contains: gluten, mustard, milk, eggs

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

28 g

Fat

22 g

Fiber

1.5 g

Sugar

22 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.