Pulled Pork and Peaches


Pulled Pork and Peaches
Makes: 20 servings Serving size: 1/2  cup
Prep 20 mins Cook 8 hrs to 10 hrs  (low) or 4-5 hours (high)
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Pulled Pork and Peaches
Ingredients
  • 1 3 - 4 pound  boneless pork shoulder roast
  • 3 medium onions, cut into wedges
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground black pepper
  • 6 cloves garlic, minced
  • 2 12 - 16 ounce packages frozen peaches
  • 1 cup  ginger ale
  • 1 28 ounce can diced tomatoes with basil, garlic, and oregano, drained
  • 20 hamburger buns, split
  • Lettuce leaves (optional)
  • Sliced Peaches (optional)
Directions

1. Trim fat from meat. If necessary, cut meat to fit a 5- to 6-quart slow cooker. Place onions in cooker. Transfer meat to cooker. Sprinkle with salt and pepper. Add garlic, peaches, and ginger ale.

2. Cover. Cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours.

3. Remove meat to cutting board, reserving remaining mixture in cooker. Using two forks, pull meat apart into bite-size pieces. Return meat to cooker. Add drained tomatoes. Stir to combine. Keep warm on warm setting, if available, or low setting.

4. Line buns with lettuce leaves. Use a slotted spoon to spoon meat mixture on buns. Top with additional sliced peaches. Makes 20, 1/2-cup (plus bun) servings.

Nutrition Facts (Pulled Pork and Peaches)
  • Servings Per Recipe 20,
  • cal. (kcal) 339,
  • Fat, total (g) 14,
  • chol. (mg) 48,
  • sat. fat (g) 5,
  • carb. (g) 36,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 14,
  • pro. (g) 17,
  • vit. A (IU) 340,
  • vit. C (mg) 36,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 56,
  • Cobalamin (Vit. B12) (µg) 1,
  • sodium (mg) 517,
  • Potassium (mg) 312,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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