Slow Cooker Sweet Peach Pulled Pork for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure that your slow cooker is clean and positioned on a stable, heat-resistant surface near a power outlet. Have your pork butt, red onion, chili powder, and barbecue sauce ready to go.

If the pork butt is very large, consider cutting it into two or three large chunks to ensure it fits comfortably in the slow cooker and cooks more evenly. Make sure you have your shredding forks cleaned and ready for the final step.

Instructions

Preparing the Slow Cooker

1. 1Prepare the Slow Cooker
   Place the raw boneless pork butt into the bottom of the slow cooker insert. Ensure the meat is positioned evenly to allow for consistent cooking throughout the process.
   Look for The pork should sit flat at the base of the slow cooker.
   Tip Trimming excess fat before placing the pork in the slow cooker can help reduce the amount of grease in the final sauce.

The pork is arranged in the base of the slow cooker. It should sit securely in the vessel, providing a stable foundation for the seasoning and sauce. Ensure that no packaging materials are left on the meat and that the slow cooker is plugged in and ready to be set to the low setting.

Seasoning and Adding Sauce

2. 2Season and Add Sauce
   Scatter the diced red onion over the top of the pork. Evenly sprinkle the chili powder across the surface of the meat and onions. Finally, pour the sweet barbecue sauce over everything, ensuring it coats the pork thoroughly.
   Look for The sauce should cover the pork and onions completely.
   Tip Use a spatula to spread the sauce if it does not flow easily over the pork.

The red onion is scattered over the pork, followed by a generous dusting of chili powder. The barbecue sauce is poured over the top, creating a rich base. The ingredients should look layered and ready to begin their transformation. The aroma of the sauce and spices should already be present in the kitchen.

Cooking and Shredding

3. 3Cook and Shred
   Cover the slow cooker and cook on low for 8 hours until the pork is fork-tender. Once finished, use two forks to shred the meat directly in the pot. Ensure the internal temperature reaches at least 145°F (63°C). Let the shredded pork rest for at least 10 minutes before serving on sliders.
   Look for The pork should pull apart easily with minimal pressure from the forks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, mix the shredded meat with the remaining juices in the slow cooker before serving.

After eight hours, the pork should be soft and easily pulled apart with forks. The liquid in the slow cooker will have combined with the rendered fat to create a thick, flavorful sauce.

The meat should look tender, juicy, and perfectly coated, signaling it is ready to be served on your favorite slider buns.

Common mistakes

A common mistake is removing the lid too frequently during the cooking process. Every time the lid is lifted, heat and moisture escape, which can significantly increase the total cooking time and potentially dry out the meat.

Another error is failing to shred the meat while it is still warm; it is much harder to achieve the desired texture once the pork has cooled down. Finally, ensure you are using enough sauce to keep the meat moist throughout the long cook.

How to tell it’s done

The pork is done when it is fork-tender, meaning it should shred with very little effort when pulled apart with two forks. The meat should be moist and glossy from the barbecue sauce.

Always verify that the internal temperature of the thickest part of the meat has reached at least 145°F (63°C) using a digital meat thermometer. Remember to let the shredded meat rest for at least 10 minutes to allow the juices to redistribute for the best texture.

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