This pulled pork with peaches is pretty awesome. We ate it on buns with coleslaw, but you could also throw it in a tortilla, squirt on some lime juice.
Place pork roast in a slow cooker. Cook on low for 5 hours.
Remove the roast, let the meat rest for 5 minutes or so, then shred with 2 forks. Discard the cooking liquids and return the shredded pork to the slow cooker.
In a blender, add the peaches, ketchup, vinegar, soy sauce, brown sugar, garlic, and ginger. Blend until smooth. Add to the slow cooker and mix with the pork. Cook for 1-2 hours longer, or until heated through.
Serve on buns with coleslaw. Or you could throw it in a tortilla with sour cream, lettuce, tomato, and avocado.
Notes
Source: Always in Season, a collection of recipes from the Junior League of Salt Lake City