Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 3-4 lbs pork butt (shoulder)
  • 2 ½ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 (15 oz) cans sliced California Cling Peaches, strained
  • 1 (18.5 oz) bottle of your favorite BBQ Sauce *
  • ½ cup honey *
  • ½ cup apple cider vinegar *
  • 1-2 serrano chili peppers, thinly sliced (optional)
  • Water (to add to Instant Pot™)
  • 12 slider buns, buttered and toasted on a hot griddle

* Pantry Tip: these items may already be in your pantry


  1. To prepare the pork, combine the salt, pepper and garlic powder into a rub, pat the rub into the pork, set aside.

  2. Using the Instant Pot™ bowl, stir together the strained peaches, BBQ sauce, honey, vinegar and serrano peppers (optional).

  3. Gently nestle the seasoned pork into the mixture, add water until the liquid is to the top of the pork (not over the pork). Secure the lid and pressure cook for 60 minutes.

  4. Let the steam release naturally (could take up to 30 mins).

  5. After the pork is finished cooking and the Instant Pot™ pressure is naturally released, carefully remove the pork from the juice and shred on a cutting board, pulling apart the juicy, tender meat using two forks. At this point you can spoon some of the juice and cooked cling peaches from the pot and add to the pulled pork. Let the remaining juice from the Instant Pot ™ cool, then discard.

  6. Serve on your favorite slider buns and top with our California Cling Peach Spiced Up BBQ Sauce and California Cling Peach Spiced Up Coleslaw!

Makes 10 to 12 sliders