Peach BBQ Pulled Pork

INGREDIENTS:

10 lbs pork shoulder

1 cup Pork Rub

Dickey Farms Peachy BBQ Sauce

Sandwich Buns

Coleslaw

INSTRUCTIONS:

Pat pork butt dry with paper towels.

Use a sharp knife to make cuts all over pork butt. Sprinkle pork rub over the entire pork butt, pressing the rub into the meat.

Prepare a grill fire to 350°F using hickory or pecan for smoke flavor.

Cook pork over indirect fire keeping the fire around 300°F and at a minimum of 250°F with the grill closed.

Cook for about 30 minutes per pound, cooking until internal temperature reaches 195°F to 205°F for fall apart tender pulled pork.

Remove from grill and allow to rest for 20 minutes before shredding or slicing.

Mix 1 cup of sauce per pound of shredded or chopped pork shoulder.

Cook over medium heat until heated through.

Serve over buns with coleslaw.

Enjoy!

*Recipe from Out Grilling