Here's something I'm working up for a Boston Butt. When I was a kid, I lived in Columbus, GA and there were a lot of places that did sliced pork rather than pulled. I figure this will be a nice little flavor on a sliced pork sandwich:
SoCo Peach BBQ Sauce3 cups ketchup
1/2 cup peach preserves
1/3 cup light brown sugar
1/2 cup Southern Comfort
1/4 cup peach puree
1/4 cup apple cider vinegar
4 tbsp. Worcestershire sauce
2 tbsp. course ground black pepper
1/2 Vidalia onion (minced)
2 tbsp. Siracha
1 tbsp. lemon juice
1 tsp. Kosher salt
2 oz. salted butter
6 oz. diced bacon
- Cook the bacon until the fat has rendered; remove the bacon and saute the onions in the bacon grease.
- Snack on the bacon while the onions cook.
- When the onions are translucent, add the remaining ingredients except 1/4 of the Southern Comfort.
- Simmer until the desired thickness has been achieved; usually it will reduce by at least 25%.
- I typically strain my sauce to remove the chunks but even blending it would be an option.
- Add reserved SoCo, mix well, and serve over sliced (or pulled) pork smoked with peach wood.
I'll post pics when I can manage to work a butt into the rotation ...
