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Pulled Pork and Peaches

Pulled Pork and Peaches

4 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 (3- to 4-pound) boneless pork shoulder roast
3 medium onions, cut in wedges
1/2 tsp salt
1/2 tsp ground black pepper
6 cloves garlic, minced
2 pkg (12- to 16-ounces each) frozen peaches
1 cup ginger ale
1 can (28-ounces) diced tomatoes with basil, garlic, and oregano, drained
20 hamburger buns, split
Lettuce leaves (optional)
Sliced peaches (optional)
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Let's Make It
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. Cover.
Cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours. Remove meat to cutting board, reserving remaining mixture to 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. Line buns with lettuce leaves. Use a slotted spoon to spoon meat mixture on buns. Top with additional sliced peaches.
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