Summer BBQ Smoked Peach Pulled Pork

The simultaneously sweet, smoky and spicy allure of BBQ is especially strong in summer. 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.

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 (though no shame in that, too!).

Summer BBQ Smoked Peach Pulled Pork Recipe

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 

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 

Story by Emma Riva / Recipe and styling by Anna Franklin / Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.