Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Hands down, the best pulled pork we've ever had!  My grocer only had boneless pork so I only had this in the slow cooker for about 4 1/2 hours and it was perfect.  I did add a little ACV and another 1/2 cup of peach preserves to the sauce to adjust the flavors a tiny bit (we really wanted to taste the peach) and then put the shredded pork into the sauce on low for about an hour.  Amazing.  We made the sliders with the meat and they were amazing.  Definitely a keeper of a recipe here.  And so easy.

I have made this recipe about ten times now as it became a family favorite after the very first offering.  I've learned to prepare the meal (searing the meat; cutting up the onions/garlic; making the sauce) the night before, as looking at raw pork in the early hours doesn't do it for me.  I put the prepared pork, sauce and onions/garlic in the crockpot and into the fridge.  First thing in the morning, I take it out and put it into the crock pot warmer. I've found that cooking it 8-10 hours only makes it more tender.

I haven't been able to find peach preserves, so I just buy a can of peach slices, drain them and then blend them in a food processor.  I freeze what I don't need in 1/2 cup portions for the next time.

I also hide a bottle of bourbon behind the balsamic vinegar and molasses so it doesn't get used for nefarious purposes! 

I found the pork dry once pulled, and while the sauce did add moisture, the dryness gave the pork an odd mouth feel.  Don't think I will do this one again.

This recipe turned out perfectly.  I was a bit worried initially that it would have too much of a kick, but once everything cooked down, it was perfect.  It was super easy to brown the meat in the pan, and move to the slow cooker.  I'll be making this recipe again. 

this was amazing! i am constantly craving it. however because me and my family don't eat pork i substituted it with chicken

Okay, I must have done something wrong... Not sure if it was the molasses combined with balsamic vinegar and soy sauce? But this tasted horribly bitter. Bitter, bitter, bitter. Almost spit it out. My husband and 16-year-old son ate it, but they'll eat anything. I'm going back to my recipe with onions and ginger ale, topped with good old fashioned BBQ sauce.

I've made this a few times now, my family LOVES it. Served with good, Southern sides. Such an easy meal, tastes like hard work, but it really just sat in a crockpot all day. I've used peach preserves, as well as canned peaches when that was all I had, amazing every time!

Really good, but my sauce didn't come out as thick as it should have, next time I'll add more cornstarch. Made the sliders two days later.

Fantastic flavor. Used apricot preserves like many others. Also used brandy instead of bourbon since that was on hand. This is a great make ahead meal. I shred and store the meat in one container, and put the un-drained sauce in another container. After a night in the fridge the fat layer had hardened and comes right off. From there it's easy to continue, and since it just simmers your hands are free. Leftovers freeze great. We had no issues with the number of servings, but we were also going the the serving size listed. And of course serving with a starch and a vegetable. My kids love this on buns, I like this with a cabbage salad. Pretty sure well-drained leftovers would be awesome on a pizza.

I thought this was a great recipe. I think I will be making it again for an app party I'm having next month to serve with slider rolls. I did add 1 tsp of apple cider vinegar to the sauce and I may add a little more next time as I felt it still needed a tang to go with the sweet. I used a 4.5 lb pork shoulder butt and it turned out fine. I picked out the extra fatty pieces and ended up with 20 servings. I did find this recipe in Cooking Light so it makes me wonder how much some of the other reviewers who came up short were serving per person. Maybe they had an extra fatty shoulder?

Wonderful recipe! Happened to have apricot preserves so used them in place of peach. Omitted the red pepper (family member has chili pepper sensitivity/allergy) and substituted with some cumin and mustard seed for a little kick. Also, based on other reviews, we subbed apple cider vinegar in place of the water for finishing the sauce. Delicious with coleslaw on rolls. Added to the favorites!

Family favorite.

Very good! Easy and so good. I used a leaner cut of pork (on sale)-it came out so to ender. It did take awhile for the sauce to cook down-I took it down to about 2 cups and used a bit more cornstarch.

Excellent! Tender juicy and soooo easy to make. Didn't have to add any cider vinegar like some others commented. Thought it was perfect as is. There was plenty of meat for at least 8 to 10 people using the recommended size roast. The only adjustment I made was to double the water and cornstarch for the sauce and didnt boil it down as far as recommended. The sauce can easily be used for other dishes.

This recipe is outstanding! I cook a lot for my friends, and when I made this the other night, a couple of them commented that it was their favorite thing I've ever made for them. I used about 7 lbs. of pork (bone-in), doubled everything else, and it made about 10 sandwiches with plenty of sauce.

Absolutely delicious! Made as is except for boneless Boston butt roast instead of bone-in, and per other readers I added about a tsp. of cider vinegar at the end after tasting the sauce, I think it does add a little tanginess. Very tender roast, wonderful sauce, some tasty leftovers for the freezer - can't ask for better than that! I served on potato buns with coal slaw and chips on the side. Great easy make-ahead casual dinner, I will definitely make this one again.

I'm wondering if this recipe really calls for a 3.5 lb bone-IN pork shoulder roast. I got a 3.5 lb boneLESS shoulder roast at the store today, because they didn't have any bone-in ones. And looking at the roast I got, I find it hard to believe that a 3.5 bone-in roast would actually feed 12! The boneless roast that I got looks like it might feed 6 adults, probably no more. (I dislike having to rate recipes before I actually try them, but this looks like a good one and I can't comment with out rating. (Frustrating!))

The flavor was very good. I used apple cider vinegar and boneless pork loin and it worked very well. No fat from the meat, so I didn't have to drain that off. If it comes out bitter, you probably burned the spices. It's a fine line between a nice bark and burnt spices.

The best pulled pork I've had that was cooked in a crock pot. Great flavors super easy. What else can you ask for.

Good solid recipe. I added an extra tablespoon of peach preserves while reducing the sauce.

Very good but agree with reviewer that suggested it needs more vinegar -- otherwise it's a little too sweet. I added about 2 t. -1 T. apple cider vinegar to the finished product and thought that improved it.

OMG - The best! I used a small boneless pork loin roast that contained some light and dark meat, it had no visible fat. It turned out so tasty and was very tender, with no fat to drain. I shared it with friends at work. Everyone loved it.

This was delicious! Had guests over for dinner and everyone loved it. Made the recipe as is and thought it was the best recipe for pulled pork. Easy and tender with great flavor. The recipe says it serves 12 at 3 oz per person. I fed 5 adults and only had a little bit leftover (a small serving). Served with 'slaw and grilled corn.

So good and easy! Definitely a keeper...

Absolutely loved this recipe! Used apricot preserves instead because I already had it on hand, otherwise followed the recipe exactly. I will definitely use this again for get-togethers.

Awesomeness in a Crock Pot!

The pork itself was cooked perfectly and was delicious. The sauce was just okay. It was a little bitter. I also added some BBQ sauce to the finished product because there just wasn't enough flavor. I made it exactly according to the recipe except I didn't add the bourbon. Maybe that was a key flavor component that was missing in mine. I also didn't add all of the onions and garlic back in. I thought my kids wouldn't eat it with visible onions in it. I probably won't make this again with the sauce.

I made this for the 4th of July. I thought it was really good, but I saw a similar recipe in Better Homes, so I combined that to the rub. I slathered on Dijon mustard before putting the rub and included some dark brown sugar, and a tblsp of chili powder. It came out very rich and the sauce was good. Because I modified it, I gave it four stars but people loved the flavor!

Excellent recipe. I wouldn't change a thing. I made it for the Fourth of July. With only two of us, I froze packets for quick meals.

Easy and very good. Followed directions with one mistake and one intentional change. the mistake -- accidentally put in ¼c bourbon along with the broth; the change -- discarded onions & garlic; still added ¼c bourbon to finish the sauce. Looked pretty much like the photo. Served on rolls with sides of coleslaw & corn.

HANDS DOWN the best pulled pork recipe I have ever made. Easy and delicious. We served it on top of slider buns with coleslaw and corn. Made peach upside down cake for dessert.

Seriously the best pulled pork recipe I've ever encountered. It was very easy to make and affordable too! The flavors all melded together wonderfully and resulted in a tangy spicy sauce and some super juicy tender pork. Will make this again and again!

Was perfect! Pork was very moist with good spices and just a hint of sweetness from the peach preserves. I would not change anything about this recipe. Made it as written and received rave reviews with people still talking about the next day. I have never written a review for a recipe but this was so good I had to rate it.

So good! I doubled the sauce for my recipe because I get nervous making food in the crockpot with so little liquid but it was very very good! Made it for some friends and they all loved it too!

This was okay recipe. Both my wife and I agreed that it was just missing something, We both ended up adding some BBQ sauce to the finished product. I think it's the lack of the vinegar component that really hurt this recipe; a little tang would have gone a long way. If I did it again, I think I'd consider adding a little apple cider vinegar along with the whiskey at the end, when making the sauce. Overall, a so-so recipe.

Best pulled pork I have ever made, by far. Made it for a party and everyone raved!