BBQ Peach Pulled Pork
- Jenna Burk
- Aug 12, 2018
- 1 min read
Seasoning:
- 1 t. cumin
- 1 t. garlic powder
- 1 t. ground ginger
- 1 t. ground mustard
- 1 t. onion powder
- 1/2 t. ground black pepper
- 1/2 t. ancho chile powder
- 1 T. sea salt
- 3 lb. pork butt, cut into 3 or 4 pieces
- 2 T. olive oil
- 3/4 cup chicken stock
- 3 T. apple cider vinegar
- 16 oz. jar of peach preserves
- 2 T. dijon mustard
- 2 cloves of garlic
- 8 oz can of tomato sauce
- 1 T. molasses
- 1 T. soy sauce
- 1 t. worcestershire sauce
Combine all of the seasoning together. Use about half of the seasoning to rub the pork butt. Place the instant pot on saute with some olive oil and begin searing the pork butt. Add stock, vinegar, half of the peach preserves, mustard and garlic. Cook on manual for 45 minutes. Let it slow release. Then remove the pork and place on a cutting board to rest. Drain the liquid, reserving 1/4 cup for the bbq sauce. Mix the reserved liquid, the other half of the peach preserves, tomato sauce, molasses, soy sauce and worcestershire sauce. Saute until it is bubbly turn the instant pot off after that so it doesn't burn. Shred the pork with 2 forks and place the meat back in the bbq sauce. Serve and enjoy.
