Monday, July 19, 2010

Pulled Pork and Peaches


  • 1 3- to 4-lb. boneless pork shoulder roast
  • 3 medium onions, cut into wedges
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 6 cloves garlic, minced
  • 2 12- to 16-oz. pkg. frozen peaches
  • 1 cup ginger ale
  • 1 28-oz. can diced tomatoes with basil, garlic, and oregano, drained
  • 20 hamburger buns, split
  • Lettuce leaves (optional)
  • Sliced Peaches (optional)


  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.

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