Slow Cooker Pork with Peach BBQ Sauce

Makes 4 servings


  • 1 (6-lb.) bone-in Boston butt, trimmed
  • 1½ cups barbecue sauce
  • cup peach preserves
  • 4 teaspoons yellow mustard



  1. Place pork roast in a slow cooker. Stir together barbecue sauce, preserves, and mustard; pour over roast in slow cooker.
  2. Cover and cook on low power for 8 hours.
  3. Remove pork to a bowl, and shred with two forks, removing bones. Transfer sauce to a medium saucepan, and bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened. Toss pork with desired amount of sauce, and serve remaining sauce alongside pork.

Note: Serve shredded pork on whole wheat buns, if desired.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]:

210 calories; 4.5 g total fat; 1.5 g saturated fat; 15 g protein;

26 g carbohydrate; 0 g fiber; 420 mg sodium