Slow Cooker Pork with Peach BBQ Sauce. Cooked with an amazing Bourbon Peach BBQ Sauce! Add the chicken broth, balsamic vinegar, molasses, soy sauce and red pepper to the skillet; bring this mixture to a boil, scraping the pan to loosen any Pour the mixture over the pork in the slow cooker, then top with the onion and the garlic. I love this fruit very much.

Ingredients of Slow Cooker Pork with Peach BBQ Sauce

1. Prepare of Paprika.
2. Prepare of Kosher Salt, divided.
3. You need of Course ground black Pepper.
4. It’s of Pork Shoulder (original recipe called for bone in).
5. You need of Chicken Stock.
6. You need of Balsamic Vinegar.
7. Prepare of Molasses.
8. Prepare of Reduced Sodium Soy Sauce.
9. You need of Crushed Red Pepper.
10. You need of Peach Preserves.
11. It’s of Diced White Onion.
12. It’s of Minced Garlic.
13. Prepare of Bourbon Whiskey.
14. It’s of Cold Water.
15. It’s of Corn Starch.

This Slow Cooker Chicken with Sweet Peach BBQ sauce starts off with chicken lightly sprinkled with salt and pepper. The peach bbq sauce is made with peach jam or peach preserves, your favorite barbecue sauce, a touch of mustard, and red chili flakes for a little spice, if you like it that way. The slow cooker does all of the work and the sauce guarantees great flavor. If only it tasted as good as it smelled cooking all day.

Slow Cooker Pork with Peach BBQ Sauce instructions

1. In a well ventillated kitchen, or on your grill on your balcony, braise the pork 2.5 Minutes on each side, in a large cast iron or stainless steel pan coated with Pam or Canola oil, and put the pork shoulder in the crock pot, and turn it on low..
2. In a non reactive bowl, mix the chicken stock, balsamic vinegar, Molasses and Soy Sauce. Pour it into the pan you cooked the pork roast in, bringing it nearly to a boil. Use a whisk to deglaze the pan for about 10 Minutes. Pour the mixture back into the non reactive bowl, and transfer it (pour it over the pork shoulder in the slow cooker)..
3. Sprinkle the diced white onions over the Pork Shoulder, along with the minced Garlic. Using a spoon, spread the peach preserves over the top of the Pork Shoulder. Cook the Pork Shoulder on Medium for 1.5 – 2 hours, then you can shift the temperature back to low, and cook it on low for 3.5 hours or so. Temp the Pork Shoulder, and it should be close to 170 degrees which it's safe to serve at..
4. After the Pork Shoulder has slow cooked for 4.5 to 5.5 hours or so, assuming some of the cook time was done at Medium rather than low the entire time. If it cooked at low, I'd suggest cooking at least 6.5 hours, and making sure the meat temperature reaches a safe 170 degrees..
5. Drain the juices from the slow cooker pot, strain them into a gravy separator, and let sit for 10 minutes to drain off the fat from the gravy. This should render about 3 cups of liquid. Add the bourbon. Reduce the liquid in a non stick fry pan, keeping it moving and scraping the pan the entire time until it boils off about 2/3 to 1/2 of the 3 cups. Mix 2 tablespoons of cold water with the cornstarch in a small bowl or ramekin, and add it to the reduced juices, to thicken it into a gravy..
6. Slice the roast and serve it with garlic baby potatoes, and green beans, with gravy on the side..

When I pulled the pork out to shred it I tasted it and it had no flavor at that point so I left it in the cooker with. Every ingredient in the cooking liquid will transform into a sauce with plenty of depth and body. You can use apricot preserves instead of peach, and omit the bourbon if you like. In a large bowl, stir peaches and syrup together with barbecue sauce, Worcestershire sauce and crushed garlic cloves. You can't really taste the cider, it's more for adding liquid into the slow cooker as well as a bit of flavour into the liquid in which the pork is cooked and also then used for the sauce.