Smokey Peach Barbecue Pulled Pork Sandwiches


  • Salt and pepper
  • 2-3 pounds trimmed boneless Boston pork butt or blade roast
  • 2 Tablespoons vegetable oil
  • 1 bottle Stonewall Kitchen Smokey Peach Whiskey Sauce
  • 6 sandwich buns
  • Cole slaw, optional


  1. Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
  2. Cover pot and roast in a preheated 325 degree F. oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
  3. Shred the pork, removing excess fat, and toss with Smokey Peach Whiskey Sauce.
  4. Serve warm on a sandwich bun. Top with coleslaw (optional).

 Recipe from the Stonewall Kitchen