Bbq Peach Pulled Pork Recipes

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SHREDDED PORK WITH BLACK PEPPER-PEACH GLAZE

Provided by Trisha Yearwood

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 7



Shredded Pork with Black Pepper-Peach Glaze image

Steps:

  • Position an oven rack in the lowest position and preheat the oven to 300 degrees F.
  • Cut the pork shoulder fat-side up into 4 quarters, making sure each quarter has some of the fat cap. Mix together the pepper, sugar and salt in a small bowl, then rub all over the pork.
  • Put the peaches in the bottom of a large Dutch oven. Rest the pork fat-side up on top of the peaches. Bake until the pork is very tender and shreds easily, 3 1/2 to 4 hours. Transfer to a large bowl and let rest until cool enough to shred, keeping all the juices in the pot. Shred and reserve.
  • While the pork rests, place the pot with the cooking juices over medium-high heat. Once it starts to bubble, pour in the peach tea and use a wooden spoon to scrape up any browned bits from the bottom and sides of the pot. Return to a boil, reduce the heat to medium and let simmer until the sauce is thickened slightly, 2 to 3 minutes. Add the shredded pork back in the pot and toss to combine.
  • Serve the pork with slices of Texas toast if desired.

3 to 4 pounds boneless pork shoulder
1/4 cup freshly cracked black pepper
1/4 cup packed brown sugar
2 tablespoons kosher salt
2 cups sliced fresh or frozen peaches (about 3 peaches)
1 cup sweet peach tea
Texas toast, for serving, optional

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