Peach BBQ Pulled Pork
Peach BBQ Pulled Pork Sandwiches are a tasty meal that the whole family will enjoy. Made with a quick homemade peach bbq sauce and smoky pulled pork.
Smoked Pork Butt makes the most incredible pulled pork sandwiches and is a great grilling recipe to make over the weekend for easy dinners throughout the week.
Ingredients Needed:
- Pork Shoulder
- Pork Rub
- Peach BBQ Sauce
- Buns
- Coleslaw
How to Grill Pork Butt:
- Pat pork butt dry with paper towels.
- Use a sharp knife to make cuts all over the pork butt. Sprinkle pork rub over the entire pork butt, pressing the rub into the meat.
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
- Cook pork over indirect fire keeping the fire around 300° and at a minimum of 250° with the grill closed.
- Cooking time should be about 30 per pound, cooking until internal temperature reaches 195° to 205° with a digital meat thermometer for fall apart tender pulled pork.
- Remove from grill and allow to rest for 20 minutes before shredding or slicing.
How to Make Peach BBQ Pulled Pork:
- Make the peach bbq sauce.
- Mix 1 cup of sauce per pound of shredded or chopped pork shoulder.
- Cook over medium heat until heated through.
- Serve over buns with coleslaw.
Recipe Notes:
- Storage: Whole pork butt can be wrapped in 2 layers of plastic wrap and refrigerated up to 4 days. To freeze, add a layer of foil and freeze up to 3 months.
- Pulled pork can be stored in an airtight container in the refrigerator up to 3 days. Freeze in a vacuum seal bag for up to 3 months.
- Reheat: Cook over medium heat with sauce, stirring until heated through.
More Pulled Pork Recipes to Try:
- Apple Cider Pulled Pork
- Smoked Pulled Pork Hoagies
- Easy Smoked Carnitas
- Smoky Pulled Pork Sandwiches
This Sweet and Tangy Peach BBQ Pulled Pork makes the best bbq sandwiches and is also amazing served over baked potatoes or rice pilaf. Perfect for a weeknight dinner or great to feed a crowd.
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Peach BBQ Pulled Pork
Ingredients
- 10 pound pork shoulder
- 1 cup Pork Rub
- Peach BBQ Sauce
- Sandwich Buns
- Coleslaw
Instructions
- Pat pork butt dry with paper towels.
- Use a sharp knife to make cuts all over the pork butt. Sprinkle pork rub over the entire pork butt, pressing the rub into the meat.
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
- Cook pork over indirect fire keeping the fire around 300° and at a minimum of 250° with the grill closed.
- Cook for about 30 minutes per pound, cooking until internal temperature reaches 195° to 205° for fall apart tender pulled pork.
- Remove from grill and allow to rest for 20 minutes before shredding or slicing.
- Mix 1 cup of sauce per pound of shredded or chopped pork shoulder.
- Cook over medium heat until heated through.
- Serve over buns with coleslaw.
Notes
Nutrition
This is really good! My kids enjoyed this! Thanks for the recipe!
WHOA! These flavors are incredible. I only wish I had leftovers for lunch.
This sauce just made my whole life! So delicious!!
I saw this recipe on Facebook but I don’t own a grill. Can this be made in the crock pot instead & do you have any instructions for making it in the crock pot? Thank you!
Hi Christine,
You can cook pork butt in the crock pot with a couple of cups of water or broth on the low setting for 8 hours. Remove from the crock pot and shred, discard the liquid and mix with peach bbq sauce. Heat in the crock pot on low for an hour or on the stove top. I hope that helps.
~ Milisa