Peachy Keen Pulled Pork


(8 votes) 3 8

Boneless pork simmered in ginger ale and peach nectar, then shredded and sauced. Easy and delicious! I love crock pot recipes because they make it easy to multitask. I can do laundry, watch my grandson, and wash dishes, all while cooking up a delicious dinner.

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  • 2 lb. boneless pork roast
  • 1 Tbs. Cajun seasoning
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 Tbs. butter
  • 1 med. onion, chopped
  • 4 cloves garlic, crushed
  • 1 1/2 C. chicken broth
  • 1 C. ginger ale
  • 1 can peach or apricot nectar
  • 2 C. barbecue sauce

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Cut the pork roast into large chunks. Season generously with the Cajun seasoning, salt, and pepper. Melt butter in a skillet on medium high setting. Add pork, and brown on all sides. Remove from the skillet, and transfer to a crock pot.

Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir ginger ale and peach or apricot nectar.

Cover, and cook on high setting for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Stir in barbecue sauce. Return to the slow cooker to keep warm while serving.

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