- 2 (24 ounces)Pork Center Cut Loin Filets ( Mesquite Flavor)
- 1 cup Chicken Broth
- 1 (18 ounce) bottle Sweet Honey Barbecue Sauce
- 2 1/2 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.