BBQ Sauce Recipes

The Best Pulled Pork Sandwich & Peach Bourbon BBQ Sauce | on a Traeger Pellet Grill

In this video, I will show you how to make THE BEST Pulled Pork Sandwich with a Peach Bourbon BBQ Sauce & Apple Coleslaw. This recipe only requires a few ingredients, and a lot of patience. Pork Shoulder or Pork Butt does best Low & Slow at 250ºF / 121ºC until an Internal Temperature of 200-205ºF / 93-96ºC is reached.

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Pulled Pork Recipe/Ingredients:
First you want to trim off the fat cap from the pork shoulder / pork butt (if desired) since there is so much intramuscular fat already on the cut of meat. Then inject about 1 oz per LB of pork with your injection: 1 cup apple juice + 2 tbsp Spanglish Asadero ‘Al Pastor’ Rub. Pat the pork butt dry with a paper towel.
Then add the Spanglish Asadero ‘Chile de Arbol’ rub to every inch of this pork shoulder, and be generous. You want a heavy coat of rub to help season the meat, and for a solid bark.

Place pork shoulder / pork butt on your Traeger Pellet Grill (or any smoker) at 250ºF / 121ºC until the bark looks nice and dark or until the IT reaches about 170ºF / 76ºC. Then wrap very tightly with aluminum foil, and add any remaining injection/marinade to your foil wrap. Check for probe tenderness after a couple hours, and the pork shoulder / pork butt should be ready to pull once an IT of 200-205ºF / 93-96ºC is reached. Let rest for 1 hour.

In the meantime, combine all ingredients to a deep saucepan for the Smoked Peach Bourbon BBQ Sauce:
1 stick (1/4 cup) butter
1/2 to 1 whole onion, diced
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tsp kosher salt
1 tsp black pepper
1 tsp chili powder
1 tsp cayenne pepper
1 tbsp fresh garlic, minced
Juice from 1/2 lemon
2 tsp Worcestershire sauce
1 tsp whole grain mustard
a dash of molasses to taste
2 grilled peaches (20-30 minutes at 250ºF) diced
1/4 cup Bulleit Bourbon Whiskey

Simmer for 15-30 minutes
Let cool, and blend all ingredients until smooth consistency.

Apple Coleslaw Ingredients/Recipe:
1 apple, diced
1 celery, diced
4 cups cabbage, shredded
1 carrot, shredded
1/2 red onion, diced
juice from 1/2 lemon
1/4 cup mayonnaise
Spanglish Asadero ‘All Purpose’ rub, to taste
1 tbsp white sugar
kosher salt + black pepper to taste
1-2 tbsp apple cider vinegar

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Original of the video here

BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes

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