Beer Braised Pork and Peaches

If you've ever stared at a pork shoulder and wondered how to make it feel like summer, this is your answer. Beer braised pulled pork and peaches is deeply savory, a little sweet, and smoky from the BBQ sauce. You are going to love this recipe for big batch meals, get-togethers with large groups, or as a weekend dinner for the family. And leftovers taste and reheat great! Who wouldn't love fall-apart tender bites of pork with caramelized onions and peaches that melt into every bite. Seriously easy — the oven does the heavy lifting.

Oh peaches

At its heart this is a stone fruit braise, and peaches are the star for good reason. They hold their shape through a long braise where apricots will disintegrate and plums tend to mush out early. Peaches also hit that perfect flavor balance — sweet without being cloying, with just enough natural acidity to cut through the richness of the pork. They pull their weight all the way to the finish line.

Canned and fresh

I use both canned and fresh peaches but you can adjust according to what is available.

Canned peaches

Canned peaches melt into the braising liquid during the long cook, rounding out the braise and adding body to every bite. Finding unsweetened canned peaches is best. If you can't track them down, just grab a few extra fresh peaches instead.

Fresh peaches

Sliced fresh peaches go in after shredding for bright acidity and crisp texture. I reach for firmer, less sweet peaches here to balance the richness and tender, soft texture of the pulled pork.

What makes this pulled pork different

• Peaches melt into the braising liquid, rounding out the braise and adding body; fresh peaches add bright acidity and crisp texture after shredding
• Beer adds malty, hoppy sweetness, mild bitterness, and depth that makes the pork taste richer and more complex than a traditional braise. I reach for gf beer so I can enjoy one with the finished meal and to cook with. I used a Blonde Ale for this recipe. Try not to go too high with the ABV in the beer you choose or the dish can become too bitter.
• Sweet onion is a layer hidden within which adds tremendous depth

Ingredients you'll need

For the pork and peaches:

• Pork pork shoulder or butt, cut into thirds, this cut is ideal for braising and pulling
• Canned peaches unsweetened, drained, sweetened varieties throw off the balance
• Fresh peaches ripe but firm, sliced, added after shredding
• Sweet onion sliced root to tip
• Beer lager, pilsner, or amber ale
• BBQ seasoning
• Kosher salt and black pepper
• Water

For the quick tangy BBQ sauce:

• Ketchup
• Yellow mustard
• Maple syrup
• Liquid smoke
• Worcestershire
• Kosher salt

How to make beer braised pulled pork and peaches

Quick tangy BBQ sauce

• Whisk together all ingredients in a small bowl — done in under 5 minutes
• Maple syrup adds mild sweetness without being cloying; liquid smoke delivers that backyard BBQ flavor without a smoker
• Taste and adjust: more mustard for tang, more maple for sweetness, more liquid smoke for depth
• Make ahead and store in the fridge

Tips for the best results

• Cutting the shoulder into thirds ensures even braising and faster cooking throughout
• Don't skip the sear — that golden crust builds deep, complex flavor in the final shred
• Try your hardest to use  unsweetened canned peaches
• Reach for firmer, less sweet fresh peaches for the best texture contrast
• Try not to go too high with the ABV in the beer you choose or the dish can become too bitter.

What to serve with beer braised pulled pork and peaches

• Frozen peas — easy peasy and they complement the pork beautifully
• Sandwich style with quick pickled onions or coleslaw
• Grilled corn
• Simple green salad
• Green beans

Storage and reheating

Store in the fridge for 3 days. To reheat, add pork to a pan over medium heat and cover to steam. The pork fat will crisp it up beautifully!