Summer BBQ Smoked Peach Pulled Pork

The simultaneously sweet, smoky and spicy allure of BBQ is especially strong in summer, but we feel it all year long. Add fresh orchard-picked peaches to the traditional mélange with this peach pulled pork and, to borrow a phrase from a famous chef, BAM! TABLE contributor Anna Franklin started this recipe with pork butt from a local butcher, spiced it up with her very own spicy Bazaaa! Hot Sauce and served it on slider buns from a local bakery. Since tasting it during our photo session with Laura Petrilla, we have talked about this summer BBQ recipe dish non-stop at TABLE Studios. It’ll be the talk of the town at your party, too.

You can make it with frozen peaches, too, so if you’re stuck in winter…do not despair. Just head to the frozen section of your grocery store. Defrost when you get home and… BAM! BAM! You’ve beaten back winter for at least one meal.

Why Peach and Pork?

Peaches go well with meats like pork because of their similarities in texture and easy grilling/roasting capabilities. The juices seep into the meat through the sauce and create a more complex flavor profile than just ordinary barbecue sauce for your summer BBQ recipe (though no shame in going with the classics, too!)

Summer BBQ Smoked Peach Pulled Pork

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• Author: Anna Franklin

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Description

A summer barbecue with a spicy kick.

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Ingredients

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For the Pork

• 3 pounds pork butt
• 1 onion, chopped

For the Peaches and Sauce

• 5 Peaches
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup ketchup
• 1/2 cup Sweet Baby Rays BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 shallot, minced
• 2 teaspoons chili powder
• 3 tablespoons paprika
• 1 tablespoon hot sauce (we used Bazaaa! Sauce)

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Instructions

Instructions 

1. Place your pork butt in the crock pot with 1 onion chopped. Cook this on low for roughly 6 hours or until the pork butt is fork tender.
2. While your pork is cooking, cut peaches in half and remove the pit. Place on a pan and sprinkle with brown sugar, salt and pepper. Smoke at 200 degrees for 3 hours. We used peach wood, but any wood will work for this. (If you do not have a smoker, you can roast the peaches in the oven at 400 degrees until they are slightly browned. Adding a few drops of liquid smoke can help give that extra smokey flavor).
3. Add peaches and sauce ingredients into a sauce pan and simmer, letting the peaches cook down and allowing time for the sauce to thicken. Using a blender, blend the sauce until smooth.
4. Using two forks, shred the pork butt and cover with the sauce. We served these on slider buns. 

More BBQ Recipe Ideas

• Corn Ribs with Homemade BBQ Sauce
• Your New Go-to Homemade BBQ Sauce Recipe
• Skewered Meat and Veggies Grilling Tips 

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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