Peach Pork Butt

Name: Peach Pork Butt
Yield: serves 10 to 12
Ingredients: 1 tablespoon dark brown sugar; 1 tablespoon turbinado or raw sugar; 1 tablespoon paprika; 2 1/4 teaspoons salt; 1 teaspoon garlic salt; 1 teaspoon black pepper; 3/4 teaspoon chili powder; 1/4 teaspoon celery salt; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 3/4 cup peach juice (drained from the canned peaches used in the sauce, below); 1/4 cup granulated sugar; 2 tablespoons salt; 1 tablespoon Worcestershire sauce; 1 (6- to 8-pound) bone-in pork butt; 2 cups Memphis-style championship red sauce (page 220); 1 can peaches in natural juices, drained (juices reserved) and chopped

December 9, 2011

When you have a craving for pulled pork but a whole shoulder is more meat than you need, the pork butt is your best option. The butt is not the rear end of a pig but the upper portion of the shoulder. This six- to eight-pound cut is usually well marbled and holds up well during long cooks. Most competition barbecue teams select the pork butt when going for the blue ribbon in the pork category because it has more marbling than the picnic portion of the shoulder and is more easily manageable on the grill than the entire shoulder. I created this recipe for a huge neighborhood block party in Birmingham, Alabama. There are only two things that go together better than a barbecue block party and Birmingham, and that is peaches and pork. If you are ever invited to a barbecue in Alabama, pack your overnight bag.

Recipe notes

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