Recipe: Sugar & Smoke's Peach Pulled Pork

SAN ANTONIO - If you're headed out to Fredericksburg this weekend, make it a point to visit “Sugar & Smoke.” Chef Nicole Davenport stopped by the Living Show Friday to share her recipe for Peach Pulled Pork. Click here to watch…

Light an off set smoker with charcoal or six month aged peach wood. Pit temperature should be at least 200-225 degrees before placing pork butt on smoker.

Ingredients:

• Cowgirl Pork Rub
  
• 3 Tablespoons of granulated garlic powder
• 2 Tablespoons of Kosher salt
• 2 Teaspoons of butcher’s black pepper
• 2 Teaspoons of light brown
• ½ tsp of cayenne pepper
• ½ tsp of ground oregano
• ½ tsp of cumin
• ½ tsp of peach powder
• 8-10 bone in pork butt (or upper cut of pork shoulder)

Mix all the spices in a bowl and make sure spice mixture is evenly mixed. Cover the entire pork butt with rub. The rub will stick to pork butt better if you let the pork sit with rub mixture on for about 30 minutes before you place on BBQ pit or smoker. If you prefer the low & slow method the pork will take about eight hours to cook or longer if the butt is ten pounds. If you prefer a hotter faster method then it will need about six hours. Either way I pull the butts off the pit at around internal temp of 190-200.

As soon as the butt is removed from the pit immediately place about 4 Tablespoons of butter on top of butt with a ¼ cup of peach juice. Cover with plastic for about 30 minutes. After 30 minutes unwrap and chop pulled pork into small pieces. Serve on a potato roll, soft dinner or soft white bread. It goes best with slaw, baked beans or potato salad.