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Ingredients

• **** Pork Injection ****
• 1 cup peach nectar
• 1/2 cup water
• 2 tablespoons kosher salt
• 2 tablespoons dark brown sugar
• 1 teaspoon Worcestershire sauce
• 8 lbs. bone-in Boston Butt (pork shoulder roast)
• **** Spice Rub ****
• 2 tablespoons each: peach-flavored gelatin powder, dark brown sugar, sweet
• paprika and ancho chile powder
• 1 tablespoon garlic powder
• 1 teaspoon each: kosher salt, Old Bay Seasoning and cayenne pepper
• **** Barbecue Spray ****
• 1 cup peach nectar
• 1 cup apple juice
• 1 cup water
• **** Peach Preserve Glaze ****
• 1 cup peach preserves, 2 tablespoons cider vinegar, 1/4 cup water
• **** Grilled Peaches ****
• 6 ripe California peaches, cut into wedges
• 1/2 cup peach-flavored gelatin powder
• 1 tablespoon molasses
• 1/2 teaspoon cayenne pepper
• Aged balsamic vinegar
• **** Brioche Toast ****
• 10 to 12 slices brioche
• 2 tablespoons softened butter
• Sea salt to taste
• Finely chopped fresh chives

Description

I Love The Flavor Of Fresh Peaches With Pork. This Recipe Seems A Little Complicated With All The Ingredients But Its Really Not Too Bad Once You Have Everything Assembled. The Long Cooking Time Is Typical Of Most Pulled Pork Recipes And Results In Wond

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