Description
A summer barbecue with a spicy kick.
Ingredients
Scale
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)
Instructions
Instructions
- 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.
- 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).
- 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.
- Using two forks, shred the pork butt and cover with the sauce. We served these on slider buns.