Southern style pulled pork featuring a sweet sauce made from fresh Georgia peaches and ginger.
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Pat the pork shoulder dry and rub thoroughly with smoked paprika, garlic powder, salt, and black pepper.
In a blender, combine the sliced peaches, ginger, apple cider vinegar, brown sugar, and ketchup until smooth.
Place the pork in a slow cooker or a heavy Dutch oven and pour half of the peach mixture over the meat.
Cook on low heat for 8 hours (slow cooker) or in a 300°F oven for 4-5 hours until the meat is fork-tender.
Remove the pork from the liquid and shred using two forks, discarding any excess fat caps.
While shredding, simmer the remaining peach sauce in a saucepan over medium heat for 10 minutes to thicken.
Toss the shredded pork with the thickened peach sauce and the Dijon mustard until well coated.
Serve warm on toasted brioche buns with a side of coleslaw.
