Pulled Pork with Peaches
(From So You Want to be a Winemaker 2007)

- One 3 to 4 pound Pork Shoulder Roast
- 3 medium onions, wedged
- teaspoon salt
- teaspoon black pepper
- 6 cloves garlic, minced
- 4 or 5 peaches or nectarines, washed and wedged
- 1 cup ginger ale

Rub salt and pepper into the pork. Put Roast and other above ingredients in a crock pot or other slow cooker and cook for 8 to 10 hours on low (or on high for 4 to 5 hours).

When time is up, remove meat to a platter and 'pull' into strands with two forks. Meanwhile, add one can pasta sauce with herbs and spices to the mixture remaining in the crock pot. Keep mixture warm, then add the pulled pork back into it. Serve with a slotted spoon to drain slightly.

Serve with pasta or rice. Pulled Pork can also be enjoyed on a bun with lettuce and more sliced peaches or nectarines.

Thank you Dawn Dawson for this recipe!