It’s hard to imagine improving upon some things, like pulled pork. But really, what isn’t made better with peanut butter? We present to you Peanut Butter BBQ Pulled pork, and for our plant-based friends, a delicious jackfruit version topped with avocado.
Here we served the dish over coleslaw with rice, but this dish is also delicious between two buns as a sandwich. No matter how you serve it, there is something for everyone to love here!
1 jar Your favorite BBQ sauce
1 jar Eliot’s Peanut Butter (Honey Chipotle, Spicy Thai or Classic Salted are all excellent choices)
One 4 lb Pork shoulder - - or - - Two cans jackfruit (for the plant based version)
For pulled pork version
Combine BBQ sauce and peanut butter in a medium bowl and whisk to combine. Place pork shoulder in bottom of slow cooker and cover with BBQ-Peanut butter sauce. Cover and cook on high until roast shreds easily with a fork, about 5-6 hours. Remove roast from slow cooker to shred the meat with two forks. Return the shredded meat to slow cooker and stir the meat into the juices. Enjoy over coleslaw, with optional rice for more sustenance. Or enjoy between two toasted, buttered buns!
For jackfruit version (vegetarian, vegan, plant based, whatever floats your boat!)
Combine BBQ sauce and peanut butter in a medium bowl and whisk to combine. Drain canned jackfruit and place in a medium pot. Cover with BBQ-peanut butter sauce and cook over medium heat stirring occasionally, until heated through. Enjoy over coleslaw, with optional rice for more sustenance. Or enjoy between two toasted, buttered buns! Top with sliced avocado for extra deliciousness.