We are continuing the peach theme this month, but this time with a savory dish. This pulled pork recipe is served with a spicy bourbon peach barbecue sauce that will seriously make you the star at your next summer get together!
It’s finally starting to get warm here in San Francisco. If you haven’t heard me whine about it before, let’s just say June and July can be pretty depressing here in the city. So when it’s finally August and we start to reach temperatures in the 70s, we all start hitting the parks and beaches for some summer picnicking.
Picnics and potlucks can be so hard to plan for – you just inevitably end up with a million different side dishes. While they are delicious, someone needs to step up to the plate to make a main that will fill you up while you sip on wine in the sun. Pulled pork or chicken has always been my go-to when it’s my time to do just that. It’s easy to transport, easy to eat, and still good when it gets cold.
So I decided to make some pulled pork but with a summer fruit spin on your classic barbecue sauce for something different and delicious. First off, I use the slow cooker to make the pork. If you don’t have a slow cooker, get one! It makes everything so easy when you can cook this up overnight or while you’re out and about enjoying the sunshine. Just make a simple sweet and smoky spice rub for the pork, throw it in the crockpot, and you’ll end up with tender succulent meat just 6 hours later. I like to add a little bit of water after about an hour of cooking to keep the pork nice and moist.
Then it’s time for the bourbon peach barbecue sauce, which is one of the easiest things you’ll make all summer. The only thing that will take some time is dicing up the peaches. But once you’ve done that, you literally throw everything in a pot, simmer for 15 minutes, purée it, and you’re ready to serve!
And this barbecue sauce…well, it’s awesome. The bourbon and apple cider vinegar work to counteract the sweetness of the peaches and honey, so it’s definitely not overly sweet. The tomato sauce and Worcestershire sauce give it some earthy depth, while the spices give you just a little kick to keep things interesting. This sauce is the perfect combination of sweet, spicy, and smoky to go with the pork.
I like to serve this with toasted buns and some coleslaw on top, but you could do it with lettuce and tomato, or just plain as is. Either way, you’re sure to be invited to a lot more picnics and potlucks after your friends taste this!
Looking for some picnic ideas in San Francisco? Check out my tips here!
Wine Pairing for Pulled Pork with Bourbon Peach Barbecue Sauce
Red wines leaning on the fruit-forward and high acidic side, such as Pinot Noir or a light Zinfandel, will go well with the pork by cutting through the fat and bringing out its smokiness.
If you’re having a picnic in the sunshine and want something a little lighter and refreshing, a Rosé of Pinot Noir would be a great option as well!
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Pulled Pork with Bourbon Peach Barbecue Sauce
- Total Time: 6 hours 20 minutes
- Yield: 4 people 1x
Description
Succulent pulled pork covered in a spicy, smoky, and sweet bourbon and peach barbecue sauce.
Ingredients
Pulled Pork Ingredients
- 1 boneless pork shoulder (2-3 pounds)
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- ½ tablespoon salt
- ½ teaspoon black pepper
- ½ cup water
- 4 hamburger buns, toasted
BBQ Sauce Ingredients
- 6 medium peaches, peeled and diced
- ⅓ cup bourbon
- 2 tablespoons Worcestershire sauce
- ¼ cup apple cider vinegar
- ⅓ cup honey
- 1 cup tomato sauce
- 1 tablespoon chile powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Make the pulled pork: Mix the paprika, brown sugar, salt and pepper in a small bowl and rub all over the pork. Place the pork in a slow cooker set on high, and cook covered for 1 hour. Add the water and cook covered for another 5 hours or until the pork is cooked through and shreds easily. Remove pork from the slow cooker and shred the meat, removing any large pieces of fat.
- Make the BBQ sauce: Place all ingredients in a large saucepan over medium heat and bring to a boil. Reduce to a simmer and cook, stirring often, until the peaches are tender and the sauce is thickened, about 15 minutes.
- Remove the sauce from the heat. With an immersion blender or regular blender, purée the sauce until smooth.
- Pour a little more than half the sauce in with the pulled pork and mix to combine.
- Serve pulled pork on buns, topped with coleslaw or your favorite fixings, and the remaining sauce as desired.
- Prep Time: 6 hours
- Cook Time: 20 minutes
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