Sweet Peach and Beer Pulled Pork with Tangy Vinegar Slaw
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This recipe brings together the sweetness of peaches, the rich flavor of Gabrick BBQ Sugar Peach BBQ Sauce, and the subtle fruity notes of Bell's Oberon Ale for an incredibly tender and flavorful pulled pork. Served on sliders with a zesty vinegar-based coleslaw featuring American Vinegar Works - Apple Cider Vinegar, and your favorite pickles (we love Backyard Brine!), it's a guaranteed crowd-pleaser. This version focuses on the easy slow cooker method.
Ingredients:
For the Sweet Peach & Beer Pulled Pork:
- 1 bone-in pork shoulder (Boston butt), about 4-5 lbs
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 (12 oz) bottle or can Bell's Brewery Oberon Ale (or another craft American Wheat Ale with fruity notes)
- 1.5 cups Gabrick BBQ Sugar Peach BBQ Sauce, divided
- 2 ripe peaches, pitted and roughly chopped (plus 1 extra peach, thinly sliced for garnish/serving, optional)
- 1/4 cup American Vinegar Works - Apple Cider Vinegar
- 2 tablespoons brown sugar (optional, depending on sweetness preference)
- 1 tablespoon Worcestershire sauce
- Optional for a little heat: 1/2 teaspoon red pepper flakes or 1 chipotle pepper in adobo, minced
For the Tangy Vinegar Coleslaw:
- 1 medium head green cabbage (about 1.5 lbs), finely shredded or sliced
- 1 large carrot, grated
- 1/2 red onion, very thinly sliced (optional)
- 1/2 cup American Vinegar Works - Apple Cider Vinegar
- 1/4 cup granulated sugar (or to taste)
- 2 tablespoons olive oil
- 1 teaspoon celery seeds
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
For Serving:
- Slider buns or small soft rolls
- Extra Gabrick BBQ Sugar Peach BBQ Sauce
- Your favorite pickles, such as Backyard Brine (Dill Death Do Us Part or Smokey Sienna would be amazing!)
- Thinly sliced fresh peaches (optional)
Equipment:
- Large slow cooker (6-quart or larger)
- Large heavy-bottomed skillet (for searing)
Instructions:
1. Prepare the Pulled Pork (Slow Cooker Method):
- Sear the Pork (Optional but Recommended): Pat the pork shoulder dry with paper towels. Season generously on all sides with salt, black pepper, and smoked paprika. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear the pork shoulder on all sides until nicely browned (about 2-3 minutes per side). Transfer the pork to the slow cooker.
- Sauté Aromatics: In the same skillet, add the sliced onion and cook over medium heat until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. If using, add red pepper flakes or chipotle here.
- Deglaze: Pour about 1/4 cup of the Bell's Oberon Ale into the skillet, scraping up any browned bits from the bottom.
- Combine in Slow Cooker: Transfer the onion mixture to the slow cooker, arranging it around the pork. Add the chopped peaches, the remaining Bell's Oberon Ale, 1 cup of the Gabrick BBQ Sugar Peach BBQ Sauce, American Vinegar Works - Apple Cider Vinegar, brown sugar (if using), and Worcestershire sauce to the slow cooker.
- Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the pork is fork-tender and shreds easily.
- Shred & Sauce: Carefully remove the pork from the slow cooker to a large bowl or cutting board, leaving the cooking liquid in the slow cooker. Using two forks, shred the pork, discarding any large pieces of fat and the bone. Skim any excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker. Stir in the remaining 1/2 cup of Gabrick BBQ Sugar Peach BBQ Sauce (or more to taste). Keep warm until ready to serve.
2. Make the Tangy Vinegar Coleslaw:
- Combine Veggies: In a large bowl, combine the shredded cabbage, grated carrot, and thinly sliced red onion (if using).
- Make Dressing: In a separate small bowl, whisk together the American Vinegar Works - Apple Cider Vinegar, sugar, olive oil, celery seeds, salt, and pepper until the sugar is dissolved.
- Dress Slaw: Pour the dressing over the cabbage mixture and toss well to combine.
- Chill (Recommended): For best flavor, cover and refrigerate the coleslaw for at least 30 minutes (or up to a few hours) before serving. This allows the flavors to meld and the cabbage to soften slightly. Toss again before serving.
3. Assemble the Sliders & Serve:
- Toast Buns (Optional): Lightly toast your slider buns.
- Build Sliders: Pile a generous amount of the Sweet Peach & Beer Pulled Pork onto the bottom half of each slider bun.
- Top it Off: Add a spoonful of the Tangy Vinegar Coleslaw.
- Add Pickles & Peaches: Don't forget a few slices of your favorite Backyard Brine pickles! For an extra touch of freshness and peachy goodness, add a thin slice or two of fresh peach.
- Extra Sauce: Drizzle with a little extra Gabrick BBQ Sugar Peach BBQ Sauce if desired.
- Place the top bun on and serve immediately!
Foodie Box Love Notes & Tips:
- Beer Choice: Bell's Oberon Ale is fantastic here, but feel free to experiment with other craft peach ales, fruited IPAs, or even a light-bodied Belgian Witbier. The key is a beer that complements, not overpowers, the peach notes.
- Peach Perfection: Use ripe but firm peaches for the best flavor and texture. If peaches aren't in season, good quality frozen sliced peaches (thawed) can work in the pork cooking liquid, though fresh is always best for garnish.
- Make it Ahead: The pulled pork can be made a day or two in advance and gently reheated. The coleslaw is best made the day of but can be prepped a few hours ahead.
- Spice Level: Adjust the heat by adding more or less red pepper flakes, or even a dash of your favorite hot sauce to the pork.
- Serving Beyond Sliders: This pulled pork is also amazing in tacos, quesadillas, on baked potatoes, or as part of a BBQ platter.
Enjoy this delicious, peachy, and flavorful pulled pork experience!