Peach Glaze for Pork - QView

Discussion in 'Sauces, Rubs & Marinades Sticky' started by falconnorthfl, Feb 2, 2015.

  1. Some family members wanted to try a bone-in center cut pork roast with a mild peach glaze on our WSM 18.5 rather than the tomato-based variety we use for ribs and chicken.  Using 2 hunks of apple wood and Stubbs charcoal, smoked (6 lbs) at 325 along with a few white and sweet potatoes:

    While it was smoking I made the glaze:

    13 oz Peach Preserves

    1/4 cup brown sugar

    2 tbsp honey

    1 tbsp soy sauce

    1 tbsp ketchup

    1 tbsp Rice vinegar (out of apple cider vinegar)

    1/2 tsp ground mustard

    At 120 the first brush:

    We were pleased with this first attempt at a glaze different than our usual (Stubb's or Sweet Baby Ray's with honey). I can see trying this again in the future as a base for ribs, especially if some in the party don't care for a hot and spicy sauce, as it really allows the sweet apple wood flavor to shine.  Next time I'll probably increase the ketchup some and will be sure to have some apple cider vinegar on hand, and may tweak with some garlic/onion/chili sauce in a smaller portion for those who prefer spicier.  Thought I'd share in case others may want some options with a peach glaze as well.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  I sometimes mix up a peach based sauce for's one of Mrs. Red's favorite sauce recipes.  Can't remember exactly where I got it, but it's not my own recipe, so I can't take credit for this:

    1 ½ cups of your favorite thin vinegar (Carolina style) BBQ sauce

    ½ cup of your favorite thick hickory (KC style) BBQ sauce

    1 cup Catsup

    1 cup light corn syrup

    16 oz. Peach preserves

    Mix in a sauce pan on low heat until all ingredients meld.

  3. Looks yummy    I like using peach on pork, just goes together.  Wife will have to put up some more peach preserves this summer we are about out

  4. welshrarebit

    welshrarebit Master of the Pit

    I do something like that but use guava preserves! Guava and pork are a match made in heaven...
  5. Thank you for the replies, everyone!  Looking forward to trying it again with some slight variations, and maybe throw in some guava along with it the next time around!
  6. It looks tasty! Next time try the tators without foil.

    Happy smoken.

  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I like Orange Marmalade Have to try it with your recipe Thanks
  8. That sounds good Tropics

  9. Apple butter works well with pork as well...try it in place of the other preserves, add cinnamon taste...
  10. More great suggestions - thanks!  There are so many variables while smoking which influence the end result, that for folks new to smoking it can seem overwhelming.  It starts to become a bit easier when one settles in on taste preferences to allow one to start making subtle changes to base recipes, and then the fun begins!  But then you smoke for others and they have different preferences, so it is always a good thing to keep all these ideas in one's bag of tricks it seems.  Thanks again everyone.
  11. Recipe tweaked some & used on chicken yesterday - it tasted great! I might increase the garlic powder and black pepper a bit on the next batch.


    13 oz Peach Preserves

    1/4 cup brown sugar

    1/4 cup ketchup

    2 tbsp honey

    2 tbsp soy sauce

    2 tbsp apple cider vinegar

    1 tbsp Worcestershire sauce

    1/2 tsp garlic powder

    1/2 tsp onion powder

    1/2 tsp ground mustard

    1/4 tsp black pepper

  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those look delicious!

    Last edited: Feb 9, 2015
  13. Those look great,  Terrific Color


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