An easy recipe for Slow Cooker Pulled Pork and Peaches Sandwiches from our contributor, Alice Seuffert of Dining with Alice.
When warm weather hits, don’t put away your slow cooker! A slow cooker is a dependable appliance during the winter, turning out tasty Maple Bourbon Pot Roast, Chili and even Ham. But wait, don’t put that slow cooker away for summer! Using your slow cooker during warm weather is a perfect way to get more time outdoors enjoying your family and activities you love. Plus no heating up your house! Some of my favorite ways to use my slow cooker in the summer is to make pulled meat for sandwiches, like these Pulled Pork and Peaches Sandwiches or use it to make homemade apple sauce, Ribs, and baked potatoes! My slow cooker baked potatoes were even featured on the Rachael Ray Show because they are so easy and perfectly complement summer meals.
Making pulled pork in your slow cooker is super easy and adding the peaches really sweetens it up. My kids love this version and I like making it as a kid-friendly meal and it is also a meal that freezes really well. I make a batch and have it for one meal and then freeze the rest for another meal or to give away to another family. You can also make this recipe and serve it on nachos or in tacos.
To shred the meat for this recipe, you’ll love using meat shredders (affiliate link) and for more really great slow cooker tools, check out all the great slow cooker tools here. And be sure to join the Taylor House Slow Cooker Facebook Group for more great ideas to use your slow cooker all year long!
Alice is the creator of Dining with Alice where she shares creative comfort food recipes and conversations about motherhood. Alice cooks regularly on television and is known for her easy, accessible and fun recipes. She is the author of Freezer Meals for Moms and you can connect with her via her Email Newsletter, Facebook, Twitter, Pinterest and Instagram.
- 2 (24 ounces)Pork Center Cut Loin Filets ( Mesquite Flavor)
- 1 cup Chicken Broth
- 1 (18 ounce) bottle Sweet Honey Barbecue Sauce
- 2½ cups Peaches-2 (15 ounces) cans (chopped)
- In an oval Crock-Pot Slow Cooker, combine pork loin filets and chicken broth. Cook on high for 4 hours.
- Once finished cooking, add the barbecue sauce and shred meat (use a food scissors for ease).
- Once meat is shredded, add chopped peaches to mixture and serve on buns with shredded cabbage.