Peach wood chips
1 bone-in pork shoulder roast (aka Boston butt), about 6¼ pounds
½ cup Cowgirl Pork Rub (see note)
1 cup peach nectar
2/3 cup cider vinegar
1 jar (12 ounces) peach preserves
Soak wood chips in water 30 minutes. Prepare smoker according to manufacturer’s directions, bringing internal temperature to 225 degrees to 250 degrees; maintain temperature for 15-20 minutes.
Coat roast with Cowgirl Pork Rub, pressing gently to adhere. Let stand 30 minutes. Fill a spray bottle with peach juice nectar and 1 cup water.
Drain wood chips and place on coals. Place roast on upper cooking grate; cover with smoker lid. Smoke roast, maintaining temperature inside smoker between 225 degrees and 250 degrees for 8½ hours or until a meat thermometer inserted into thickest portion registers 190 degrees to 200 degrees, spraying occasionally with peach nectar mixture. Add additional water, charcoal and wood chips as needed.
Remove roast from smoker and let stand 15 minutes. Shred or chop roast.
Cook vinegar and preserves in a small saucepan over medium-low heat, stirring often, until preserves are melted and mixture is smooth. Serve with pork.
For Cowgirl Pork Rub: In a medium jar, combine 3 tablespoons granulated garlic, 2 tablespoons kosher salt, 2 teaspoons light brown sugar, 2 teaspoons freshly ground black pepper, ½ teaspoon ground oregano, ½ teaspoon ground cumin. ½ teaspoon ground red pepper. Stir or shake to combine. Store in an airtight container up to 1 month.
“All Fired Up” by the editors of Southern Living (2013 Oxmoor HouseCopyright © 2013 Paddock Publications, Inc. All rights reserved.