Pulled Pork with Homemade Peach Whiskey BBQ Sauce

This ain’t your average pulled pork. This is slow-cooked flavor, Southern-style comfort, and homemade BBQ firepower in every bite. Whether you’re cooking for the family or prepping for the week, this recipe hits hard with juicy pork and a bold sauce that blends sweet, smoky, and spicy — all made from scratch.

Ingredients

Pork Shoulder (Main Dish)

• 1 pork butt (bone-in or boneless)
• Dry rub of your choice
• 1 tablespoon bacon grease
• 1 chopped onion
• 2 chopped celery stalks
• 1 (14.5 oz) can diced tomatoes with green chilies
• Water, as needed (to prevent sticking)

Homemade BBQ Sauce

• 1 bottle ketchup (made with cane sugar)
• Peach whiskey (enough to fill half the empty ketchup bottle)
• 1 cup cane sugar
• 1 teaspoon liquid smoke
• 2 teaspoons Hot Mango Pika Peppa Sauce
• 2 tablespoons Kickin’ Spice
• A splash of Tabasco sauce

How to Make It

Step 1: Season and Sear

Rub the pork butt thoroughly with your favorite dry rub. Heat bacon grease in a large pot or Dutch oven over medium heat. Once hot, place the pork in the pot and let it sizzle for a minute or two per side just to wake up those spices.

Step 2: Add the Veggies and Tomatoes

Add your chopped onion, celery, and can of tomatoes with chilies around the pork. Pour in a little water to create some steam and prevent burning. Cover the pot.

Step 3: Low and Slow

Cook on medium-low heat for 6 hours, stirring gently every hour. Add water as needed to keep the bottom from drying out. You’ll know it’s ready when the pork falls apart easily with a fork.

Step 4: Shred and Save the Juices

Carefully remove the pork from the pot and let it cool enough to handle. Shred into bite-size pieces. Reserve a few ladles of the cooking liquid — that’s gold for moisture and flavor later.

Step 5: Make the Sauce

Empty your ketchup bottle into a mixing bowl. Fill it halfway with peach whiskey, shake to loosen the leftover ketchup, and pour it in. Add the sugar, liquid smoke, hot mango Pika Peppa, Kickin’ Spice, and Tabasco. Mix well until smooth. Taste and adjust heat if needed.

Step 6: Mix and Serve

Return the pulled pork to the pot or a serving bowl. Add a splash of the reserved cooking liquid and stir in BBQ sauce to taste. Start with half the sauce and go from there.

Serving Ideas

• Stack it high on toasted buns with pickles and slaw
• Wrap it in a warm tortilla with avocado and lime
• Serve over cheesy grits, mac and cheese, or cornbread
• Top a baked potato or sweet potato for a bold twist

Tags: #DinnerMealPlanning #PulledPorkRecipe #EricFGilbert #EasyDinner