Smoked Pork with Peach Bourbon Barbecued Sauce

Prep Time: 25 minutes
Cook Time: 4 to 6 hours
Serves: 8 to 10
  • 1, 3 1/2 to 4 pound Swift Premium® Boneless Pork Shoulder Butt Roast
  • 2 tablespoons packed brown sugar
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons garlic pepper seasoning
  • 1 1/2 teaspoons smoked paprika
  • Applewood chips
  • 1 1/3 cups chopped peeled fresh or thawed frozen peaches
  • 2/3 cup water
  • 2 tablespoons packed brown sugar
  • 1 cup bottled plain barbecue sauce
  • 3 tablespoons bourbon or peach nectar
Cooking Directions:
  1. Combine brown sugar, salt, garlic pepper seasoning and paprika. Pat roast dry with paper towels. If necessary, tie roast. Rub roast with spice mixture. Let roast stand at room temperature for 30 minutes.
  2. Meanwhile, soak wood chips in water. For sauce, gently simmer peaches, 1/3 cup water, and brown sugar in medium saucepan about 8 minutes or until peaches are very soft. Remove from heat; stir in remaining 1/3 cup water, barbecue sauce and bourbon. Return to heat; gently simmer for 5 minutes. Cool slightly. Transfer to food processor; process just until peaches are slightly puréed. Set aside.
  3. Preheat charcoal or gas grill to low heat for indirect grilling (250º to 300º F). Drain wood chips; add to charcoal or to a smoker box for a gas grill. When chips begin to smoke, place roast over indirect heat. Grill, covered, for 4 to 6 hours or until instant-read thermometer inserted near center reads at least 165° F, adding more charcoal and wood chips when necessary to maintain temperature and smoke.* Transfer roast to cutting board. Loosely cover pork with foil; let rest for 3 minutes.
  4. Heat sauce. Remove string from roast; carve into slices. Serve sauce with pork.
  5. *For a fork-tender roast, grill to an internal temperature of 185° F.
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