Georgia Peach BBQ Pork

Ingredients

• 4 lbs Pork shoulder (Boston butt)
• 3 cups Fresh Georgia peaches, pitted and sliced
• 0.5 cup Apple cider vinegar
• 0.75 cup Light brown sugar
• 2 tablespoons Fresh ginger, grated
• 1 cup Ketchup
• 2 tablespoons Dijon mustard
• 1 tablespoon Smoked paprika
• 1 teaspoon Garlic powder
• 0.25 teaspoon Cayenne pepper(optional)

Instructions

1. 1

   Pat the pork shoulder dry and rub thoroughly with smoked paprika, garlic powder, salt, and black pepper.

2. 2

   In a blender, combine the sliced peaches, ginger, apple cider vinegar, brown sugar, and ketchup until smooth.

3. 3

   Place the pork in a slow cooker or a heavy Dutch oven and pour half of the peach mixture over the meat.

4. 4

   Cook on low heat for 8 hours (slow cooker) or in a 300°F oven for 4-5 hours until the meat is fork-tender.

5. 5

   Remove the pork from the liquid and shred using two forks, discarding any excess fat caps.

6. 6

   While shredding, simmer the remaining peach sauce in a saucepan over medium heat for 10 minutes to thicken.

7. 7

   Toss the shredded pork with the thickened peach sauce and the Dijon mustard until well coated.

8. 8

   Serve warm on toasted brioche buns with a side of coleslaw.