Slow-Cooked BBQ Pulled Pork with Peach Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-apart tender pork shoulder simmered in smoky barbecue sauce, topped with a sweet-tart peach salsa for a crowd-pleasing meal. This american-inspired slow cooker ready in about 500 minutes blends trimmed pork shoulder, barbecue sauce, apple cider vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (12 ratings) Prep: 20 min Cook: 480 min Serves 8 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Season pork shoulder all over with 1 tbsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Place in slow cooker.
  2. Step 2: In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, and remaining 1 tbsp paprika. Pour evenly over pork.
  3. Step 3: Cook on LOW for 8 hours until pork easily shreds with a fork. Remove pork and shred using two forks, reserving 1/2 cup cooking liquid.
  4. Step 4: In a small bowl, combine diced peaches, red onion, cilantro, lime juice, and chili flakes. Stir gently to combine.
  5. Step 5: Return shredded pork to slow cooker with reserved liquid and stir until fully coated and heated through. Serve topped with peach salsa.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked BBQ Pulled Pork with Peach Salsa take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked BBQ Pulled Pork with Peach Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked BBQ Pulled Pork with Peach Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked BBQ Pulled Pork with Peach Salsa for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked BBQ Pulled Pork with Peach Salsa?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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