Yummy Shredded Pork

 

This pork is great on its own or served in sandwich form. Don't forget to top it with the amazing sauce. Don't be overwhelmed by the huge list of ingredients. More ingredients just means more flavor! This is another recipe that requires a smoker. You could make it in a slow cooker, but just be aware that the flavor won't be the same.

Peach Pork Butt

Ingredients:

Dry Rub:

1 tablespoon dark brown sugar
1 tablespoon turbinado or raw sugar
1 tablespoon paprika
2 1/4 teaspoons salt
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon celery salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Injection:

3/4 cup peach juice (drained from the canned peaches used in the sauce recipe, below)
1/4 cup granulated sugar
2 tablespoons salt
1 tablespoon Worcestershire sauce

1 (6-8 pound) bone-in pork butt

Sauce:

2 cups Memphis-Style Championship Red Sauce (recipe below)
1 can peaches in natural juices, drained (juices reserved) and chopped

Directions:

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

When the heat reaches 250 degrees F, place the pork butt on the void side of the cooker, close the lid, and cook over indirect heat for 7 to 10 hours, until the internal temperature of the pork reaches 190 degrees F. Continually monitor the grill temperature and add hot charcoal or wood coals as needed to maintain the cooker temperature of 250 degrees F. Remove the pork to a cutting board and let it rest for 20 minutes.

In a saucepan, combine the barbecue sauce and chopped peaches and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10 minutes. Slice, pull, or chop the cooked meat into bite-size pieces and serve drizzled with the sauce or serve the sauce on the side.

Source: Recipe by Chris Lilly from Big Bob Gibson's BBQ Book (Clarkson Potter). You can find it here.

Notes: This was really flavorful. As mentioned above, it is great on its own or served as a sandwich.

 

Memphis-Style Championship Red Sauce

Ingredients:

1 1/4 cup ketchup
1 cup water
3/4 cup vinegar
3/4 cup tomato paste
3/4 cup brown sugar
2/3 cup corn syrup
1/2 cup maple syrup
1/4 cup honey
3 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire
1 tablespoon applesauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
3/4 teaspoon cornstarch
1/2 teaspoon dry mustard
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/8 teaspoon ground cumin

Directions:

Combine all the ingredients in a medium saucepan. Bring to a boil, then reduce heat and simmer 10-15 minutes. Let cool; transfer to a jar and store, refrigerated, for up to 2 weeks.

Source: Recipe by Chris Lilly from Big Bob Gibson's BBQ Book (Clarkson Potter). You can find it here.

Notes: The picture above shows the peaches added into the sauce for the Peach Pork Butt recipe, otherwise it is a smooth barbecue sauce.