This is a simple Gaffney South Carolina recipe passed onto us by Frank Underwood.
28 oz canned or fresh peach halves puréed, 28 oz spicy brown mustard.
If using fresh peaches add a 4 oz water or apple juice
Combine and rub pork liberally
Dry
2 cup white sugar
1 cup brown sugar
2 cup salt
3 packets of onion soup dry mix
4 oz paprika
2 tablespoon rubbed sage
Give a good coating on pork after the peach mustard mixture
Smoke low and slow
28 oz canned or fresh peach halves puréed, 28 oz spicy brown mustard.
If using fresh peaches add a 4 oz water or apple juice
Combine and rub pork liberally
Dry
2 cup white sugar
1 cup brown sugar
2 cup salt
3 packets of onion soup dry mix
4 oz paprika
2 tablespoon rubbed sage
Give a good coating on pork after the peach mustard mixture
Smoke low and slow
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