Master’s Pulled Pork with a Ginger Peach BBQ Sauce

Master's pulled pork sandwich next to iced tea, chips and golf equipment.

One of the iconic concession food items available at the Master’s is their Pork Bar-B-Que sandwich. It’s a simple pulled pork sandwich that has been smothered with a sweet bbq sauce. Well we’re going to take this Master’s Pulled Pork recipe to the next level by smoking the pork butt and making our own ginger peach BBQ sauce.

Pork shoulder is the easiest and most forgiving pieces of meat to smoke. Season the pork shoulder heavily, throw it on the smoker and wait till it’s done. The real start of this show is the ginger peach BBQ sauce. Because of course we had use the state fruit of Georgia in this dish!

Ginger peach BBQ sauce being poured onto smoked pulled pork.

Equipment/Ingredient Recommendations

  • Quality Charcoal – I’m assuming that y’all have a smoker and if it happens to be a charcoal version you should use FOGO. It’s the out there.
  • Good Peach Preserves – I just love Bonne Maman products. I highly recommend them for this recipe.
  • Whataburger Ketchup – It’s the best ketchup out there and you can’t change my mind. I used the regular in this recipe but feel free to use the spicy if you want a little kick.
Top down view of the Master's Pulled Pork sandwich with pickled red onions.

Pro Tips for your Master’s Pulled Pork

  • Score The Fat Cap – Scoring the fat cap in a crosshatch pattern does two things. It helps the fat cap render better and lets more smoke and seasoning get into the meat itself
  • Wrap it up – Wrap the pork butt once it reaches 185 degree internal temperature or when the bark sets. This will protect the bark from burning and help it cook quicker.
  • Probe Tender – The pork shoulder has completed cooking around 200 degrees internal temperature. But test it with your probe thermometer because it will slide through the meat easily when it’s ready.
  • Let It Rest – The pork shoulder needs at least 2 hours of rest before shredding. This allows the meat to retain more moisture and easily pull apart.

Other Recipes You May Like

Master's Pulled Pork on a bun with pickled red onions.
Print Recipe
No ratings yet

Master’s Pulled Pork with a Ginger Peach BBQ Sauce

Of we need to up the state fruit of Georgia to celebrate the Master's!
Prep Time20 minutes
Cook Time6 hours
Resting Time2 hours
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: ginger peach bbq sauce, pulled pork
Cost: $20


  • 4 – 5 pound pork shoulder
  • ¼ cup your favorite BBQ rub
  • 1 tablespoons butter
  • 3 cloves garlic grated
  • 2 tablespoons grated fresh ginger
  • ½ cup ketchup
  • ½ cup peach preserves
  • 1 tablespoon sriracha
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 tablespoons mustard
  • 2 tablespoons your favorite BBQ rub
  • 2 tablespoons bourbon optional but highly recommended
  • 2 teaspoons kosher salt
  • 1 teaspoons black pepper


For the pulled pork

  • Score the fat cap of the pork shoulder in a crosshatch pattern and season generously with your favorite BBQ rub. Let rub set for at least an hour before placing on the smoker.
  • Set up smoker for 265°.
  • Place the seasoned pork shoulder on the smoker and cook until 185° internal temperature then wrap in butcher paper. Continue cooking until the pork butt is probe tender. This will happen around 200° internal temperature.
  • Let the pork shoulder rest for at least two hours before shredding.

For the ginger peach BBQ sauce.

  • In a pan over medium heat add the butter and let melt. Then add the garlic and ginger and cook for 30 – 60 seconds or until fragrant.
  • Add the remaining ingredients and let it come to a simmer mixing frequently. Remove from heat and let cool. Can be used right away or stored airtight in the fridge for up to a week.