BBQ Pulled Pork & Grilled Peaches

BBQ Pulled Pork & Grilled Peaches


  • 5 lb Boston Butt or Picnic Roast Pork Shoulder
  • 1 c Bacon cooked and chopped
  • 6 Ripe Peaches halved and pits removed
  • 2 T Grapeseed or Canola Oil
  • 1 c BBQ Sauce
  • 1/4 c Prk Rub
  • 12 Hamburger Buns


  • Heat outer sides of grill on low heat leaving center off.
  • Cover the pork evenly with the Pork Rub and rub the spice into all the open spaces.
  • Tie the pork with butcher twine to hold the shape.
  • Place the pork on the center grate of the grill and cover with aluminum foil.
  • Cook the pork over low heat for 6-8 hours or until meat easily pulls apart.
  • Remove from the grill and let stand until it comes to room temperature.
  • Toss the peaches with the grapeseed oil, salt & pepper and place on the Mr. Bar-B-Q® Non-stick Skillet.
  • Cook until peaches are caramelized on the outside (about 10 minutes).
  • When pork has cooled remove the butcher twine and shred with the Mr. Bar-B-Q® Grilling Claws.
  • Put pork in a large sauce pot with the bbq sauce and heat until the pork is glazed with the sauce.
  • Place a mound of pulled pork on the bun and top with a piece of peach.


Created by Stuart & Co • Handcrafted in Brooklyn