Preheat a grill over medium heat.

Quarter and deseed the peaches.

Place the peaches on the grill.

Grill for 3-5 minutes per side.

Remove from the grill and allow to cool for 5 minutes.

Remove the skin from the peaches. (It should peel off very easily after grilling!)

Place the peaches in a blender or food processor.

Add the balsamic vinegar, tomato paste, worcestershire sauce, lemon juice, honey, garlic, salt, black pepper, paprika and ground ginger.

Blend until smooth, set aside.

Rub the paprika, salt and pepper over the entire pork shoulder.

Add to a slow cooker, cover with the peach bbq sauce.

Sprinkle the white onion over the pork.

Slow cook on high for 4-5 hours or on low for 8-10 hours.

Remove the pork shoulder from the slow cooker.

Place on a large cutting board and shred with two forks or meat claws.

Serve on hamburger buns with your choice of slaw.