FOX 8 Recipe Box: Pulled Pork with Peach BBQ & Cole Slaw

Recipe Box
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Fresh Peach Barbecue Sauce (makes about 2 cups)

  • 4 medium fresh ripe peaches, peeled, pitted and quartered
  • 3 to 4 tablespoons water
  • 2 tablespoons grapeseed or canola oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup red pepper jelly
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons dijon mustard
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup freshly squeezed orange juice (juice of about 2 1/2 medium oranges)
  • 1/4 cup red wine vinegar
  • slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
  • salt and freshly ground black pepper (to taste)
  1. In a blender, process the peaches and water to a smooth puree; set aside until needed.
  2. Place a medium saucepan over medium heat; add the oil and heat through. Stir in the garlic and crushed red pepper flakes; cook just until the aroma is released, about 30 seconds.
  3. Whisk in the peach puree, pepper jelly, soy suace, Dijon and brown sugar; continue cooking over medium-high heat, whisking often, until the sauce beings to boil. Add the orange juice and vinegar, and bring back to the boil; whisk in the slurry and continue cooking until the mixture is thick and saucy, about 3 minutes. Taste and adjust the seasoning as needed with salt and pepper. Cool before brushing on ribs or mixing into pulled pork.

Coleslaw with Cilantro and Jalapenos (serves 4)

  • 4 cups thinly sliced cabbage
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1 small jalapeno, seeded and minced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons ground cumin
  • salt and freshly ground black pepper
  1. In a large mixing bowl, combine cabbage, bell pepper, cilantro and jalapeno. Toss to blend.
  2. In a small bowl, whisk together oil, lime juice, and cumin.
  3. Pour dressing over cabbage mixture; season to taste with salt and pepper. Place into a bowl that will fit in the cooler, cover and refrigerate

Pulled Pork and Peach Barbeque Sauce

Dry Rub:

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
good quality bay leaves (if using the oven method)


1 Boston butt (bone-in pork shoulder roast; 5 to 6 pounds), covered with a thick (1/2 inch) layer of fat
10 to 12 hamburger buns

1. For the Rub: Combine all ingredients in a bowl. Rub the spice mixture onto the pork shoulder on all sides, wrap it in plastic wrap and refrigerate for 3 – 8 hours.
If using the oven method, skip to step #7 and add the bay leaves, once the pork is prepared and in the pan.

2. Set up the grill for indirect grilling and place a drip pan in the center.
If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.

3. Toss 1 cup wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature is 195°F, 4 to 6 hours. If using charcoal, you'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.

Pull the pork and toss in 1 cup vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill to keep warm

To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.

To cook in oven preheat oven to 225ºF and remove the pork from the refrigerator and allow to rest at room temperature for one hour before proceeding.

Place the pork in a large pan for the pork and tightly cover the pan with foil. Bake for 6-8 hours, the timing will depend on your oven temperature and the pork size.

Remove the pan from the oven and test the pork with a fork; the meat should easily tear away from the pork butt and shred with little effort.

Shred the pork by hand and smother with barbecue sauce before serving.

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