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A peach pulled pork summer BBQ recipe styled on a white background

Summer BBQ Smoked Peach Pulled Pork


  • Author: Anna Franklin

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 

  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.