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Master's Pulled Pork on a bun with pickled red onions.
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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

Ingredients

  • 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

Instructions

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.