- 4 cups peaches, peeled and sliced (about 1 1/2 to 2 lbs)
- 3 cloves garlic, minced
- 1 white onion, cut in half
- 1/3 cup molasses
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 2 tbsp Worcestershire
- 1 tbsp red wine vinegar
- 1 small chipotle pepper
- 1 tsp adobo sauce (or more for extra spice)
- 1 tsp salt
- 1 tsp paprika
- 4 1/2 to 5 lb boneless pork loin roast
Combine peaches, half of onion (quartered), molasses, brown sugar, ketchup, Worcestershire, vinegar, chipotle, adobo, salt and paprika in a food processor. Process until desired level of smoothness (I like it a little chunky). Pour into medium saucepan and bring to boil over medium heat. Reduce heat and simmer until reduced by half, about 20 minutes.
Place roast in crockpot. Chop remaining onion half and put on top of roast. Pour sauce over the top. Cook for 6 to 8 hours.
Remove roast from pot and shred, then return meat to crockpot. Stir to combine shredded meat and remaining sauce. Serve on buns of your choice.