Home » Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce 1

Confession: I’ve never wanted a glass of wine more in my life. A chilled glass of pinot grigio with dinner, or a dry glass of Chianti with some pasta? Gaaah!!

I know a few ounces of wine late in pregnancy is controversial and not quite the banished behavior it was once thought to be, but it still hasn’t been worth the risk to me. I have the occasional non-alcoholic beer which hits the spot…for beer. But wine or a yummy summer cocktail? Yeah, I want one. Badly.


Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce 2

Alcohol in cooking, however? Bring it. So much flavor and not the risk to baby Shea.

I bought mini bottles of dry white wine for cooking so opening an entire 750 ml bottle wasn’t necessary…or there to tease me.

Booze? We have a limited stock of tequila, vodka, bourbon, and whiskey…with a lot of Captain Morgan — Mr. Prevention’s favorite. The bourbon hasn’t been touched in years, but Google told me it was good to go.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce 3

As we prepared for weekend guests, I took survey of our booze stock and perused Cooking Light, coming upon this recipe and instantly drooling. Despite meat not being my most loved food during pregnancy, meat with big flavor is tempting regardless. Add to that those slow-cooked onions, garlic, and peach preserves?

Heavenly. And very much so summer.

We served this pulled pork on the beloved burger bun, but the sky is the limit. Quesadillas? Tacos? Stuffed into a baked potato? Adorning a salad? Straight-up with a fork? Want, want, want.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce 4

5.0 from 3 reviews
Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 12 (about 3½ oz pork)
  • 2 tsp smoked paprika
  • 1¼ tsp kosher salt, divided
  • 1 tsp freshly ground black pepper
  • 1 (3½ lb) bone-in pork shoulder roast (Boston butt), trimmed
  • Cooking spray
  • ½ cup unsalted chicken stock
  • ⅓ cup balsamic vinegar
  • ⅓ cup molasses
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp crushed red pepper
  • ½ cup peach preserves
  • 2 small onions, halved and thinly sliced
  • 5 garlic cloves, minced
  • ¼ cup bourbon
  • 2 Tbsp cold water
  • 2 tsp cornstarch
  1. Heat a large skillet over medium-high heat. Combine paprika, ½ teaspoon salt, and black pepper; rub evenly over pork. Coat hot skillet with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides; transfer to an electric slow cooker.
  2. To the skillet, add stock and next 4 ingredients (through crushed red pepper); bring to a boil over medium heat. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic.
  3. Cover crock pot and cook on low for 7-9 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
  4. Discard half of the reserved liquid and heat remainder in a sauce pan over medium heat; stir bourbon and bring to a boil. Reduce heat and simmer for 10 minutes or until mixture is reduced by half. Combine cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining ¾ teaspoon salt. Drizzle sauce over pork; toss gently to coat. Serve on buns, if desired.
Recipe from Cooking Light
Nutrition Information
Serving size: 3½ oz pork Calories: 203 Fat: 5.3 Carbohydrates: 11.6 Sugar: 5.8 Sodium: 420 Fiber: 2.6 Protein: 24.8 Cholesterol: 78

 Busy, long day ahead….go!

Be well,



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  1. Lynn
    July 29, 2014 / 1:41 pm

    This looks delicious! 🙂

    Quick question(s), though, as my emails to you both came back as undeliverable: what do the “ratings” after all the recipes in your index mean? Like, the A+++, B, etc.?
    Also – I can’t seem to save older recipes to my ziplist recipe box. The newer ones are no problem. Am I doing something wrong?

    • Nicole Morrissey
      July 29, 2014 / 4:54 pm

      Hi Lynn! My husband and I try to rate each recipe after it’s been posted (I’m a bit behind in updating)…but it hopefully helps direct you to our most favorite recipes. As for Ziplist, the older recipes are not Ziplist compatible because I wasn’t a Ziplist partner at the time (bummer, I know!!). I hope this helps 🙂

  2. Sarah Burgin
    July 30, 2014 / 6:07 pm

    Love the recipe i have had a similar burger at a mexican restaurant and jujst wanted to try this my self so theres no excuses now thanks


  3. Stuart
    August 2, 2014 / 10:12 pm

    Yum, yum yum yum. With good reviews and a few little extra ingredients over a basic recipe, I think this one will be a winner for me. Highly look forward to making this next Sunday

  4. Laura
    August 10, 2014 / 2:28 pm

    I usually turn away from crockpot recipes with extra stove top steps, but I think we’ll need to give this one a try!

  5. Lisa
    August 10, 2014 / 3:45 pm

    This was really good! I had to make a few changes, but it was still delicious. There is no molasses here, so I replaced it with a little less than 1/3 cup and added a little bit more chicken stock. I didn’t have time to cook it on low the whole time, so I did 3 hours high and then 2 hours low. Also before putting the sauce on, I put some shredded pork aside for tacos the next day. Also I used boneless. That sauce is great! Thanks!

  6. Lisa
    August 10, 2014 / 3:46 pm

    That’s a third a cup of brown sugar.

  7. Pingback: Slow Cooker Pulled Pork Recipe and Wine Pairing - Wine4.MeWine4.Me

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