# What You'll Need:
→ Pork
01 - 3 pounds boneless pork shoulder, trimmed of excess fat
→ Seasoning
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
→ Sauce
07 - 1 cup barbecue sauce (gluten-free if required)
08 - 1/2 cup honey
09 - 1/2 cup peach preserves or peach jam
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
→ Peaches
13 - 2 large ripe peaches, peeled, pitted, and sliced, or 1.5 cups frozen peach slices
# How to Make It:
01 - Pat the pork shoulder dry with paper towels. Evenly rub with salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Place the seasoned pork shoulder in the crockpot.
03 - Combine barbecue sauce, honey, peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce in a mixing bowl. Whisk thoroughly.
04 - Pour the sauce over the pork in the crockpot. Scatter the peach slices on top and around the pork.
05 - Cover and cook on low for 8 hours, or until the pork is very tender and can be shredded easily with a fork.
06 - Remove the pork from the crockpot and shred using two forks.
07 - Skim excess fat from the cooking sauce if needed. Return the shredded pork to the crockpot and mix thoroughly with sauce and peaches.
08 - Serve hot on buns, over rice, or with selected accompaniments.
