Peach and Lemon Pulled Pork ( Peach and Cherry Glaze ) / Mashed Potato Cheddar Herb Rolls
Have not posted or smoked since mid January. Lots of personal stuff, and a couple family losses. Hate getting older as my circle of people are also.
But thats an other time , not now .
So title might be confusing, Soaked for 24 hours a pork shoulder ( 5.5 Lb ) in peach and lemon marinate.
Brought out of fridge and covered in SPG , sit for 30 while bringing the smoker up to 275deg. with Cherry chunks and charcoal briquettes
Into the smoker early today at 10 am. Hoping for a supper time feed. Finally a path to the smokers shack is open and the weather is nice at plus 5 C with a very light wind
Made a glaze while the roast was smoking away. Peach juice, Br. sugar, my Cherry Rhubarb jam, and lemon juice. Tasty
Also found a recipe for North Carolina Mustard Sauce, so made a batch of that also for dipping my PP sandwich in .
I know there are probably many styles , but this one seemed very good and it is .
Back to the Pulled Pork. Every 2 hours +/- i would glaze the roast with the Peach Cherry. Stopped adding cherry chunks after 4 hours also
PART 2 Post. Kind of all day while doing the PP
Also early today I also made some Mashed Potato bread and shaped them into 6" kind of sub buns and added cheddar cheese and herbs.
This turned out very good . Wanted them for the Pulled Pork . Here is a not so quick how I do. ha ha
Mashed potato, as the base than , yeast salt sugar etc. ( can pass alone the recipe if wanted )
These are approx 6/7" long. My tea cup there to show size. These smell amazing and soft . A great bun/roll for the PP
OK , back to the meat.
The pork was done at approx 199/201Deg, depending on where I poked her, probe tender,
Pulled and wrapped in foil for about 30 minutes. Pulled and poured on the golden juice from the foil wrapper ( the bone with a little tug came out very clean )
OK finally the finish
My plate , little fries and ketchup ( Heinz ) bowl of my North Carolina Mustard sauce for dipping, And a loaded bun with lots of PP and
my Bread and butter pickles inside and a layer of the peach Glaze
Well I know this was very long and I hope you stayed to the end.
It was a fun day to get back to a little smoking and put away some of the weather worries and other things.
Thanks guys for stopping by.
David
Have not posted or smoked since mid January. Lots of personal stuff, and a couple family losses. Hate getting older as my circle of people are also.
But thats an other time , not now .
So title might be confusing, Soaked for 24 hours a pork shoulder ( 5.5 Lb ) in peach and lemon marinate.
Brought out of fridge and covered in SPG , sit for 30 while bringing the smoker up to 275deg. with Cherry chunks and charcoal briquettes
Into the smoker early today at 10 am. Hoping for a supper time feed. Finally a path to the smokers shack is open and the weather is nice at plus 5 C with a very light wind
Made a glaze while the roast was smoking away. Peach juice, Br. sugar, my Cherry Rhubarb jam, and lemon juice. Tasty
Also found a recipe for North Carolina Mustard Sauce, so made a batch of that also for dipping my PP sandwich in .
I know there are probably many styles , but this one seemed very good and it is .
Back to the Pulled Pork. Every 2 hours +/- i would glaze the roast with the Peach Cherry. Stopped adding cherry chunks after 4 hours also
PART 2 Post. Kind of all day while doing the PP
Also early today I also made some Mashed Potato bread and shaped them into 6" kind of sub buns and added cheddar cheese and herbs.
This turned out very good . Wanted them for the Pulled Pork . Here is a not so quick how I do. ha ha
Mashed potato, as the base than , yeast salt sugar etc. ( can pass alone the recipe if wanted )
These are approx 6/7" long. My tea cup there to show size. These smell amazing and soft . A great bun/roll for the PP
OK , back to the meat.
The pork was done at approx 199/201Deg, depending on where I poked her, probe tender,
Pulled and wrapped in foil for about 30 minutes. Pulled and poured on the golden juice from the foil wrapper ( the bone with a little tug came out very clean )
OK finally the finish
My plate , little fries and ketchup ( Heinz ) bowl of my North Carolina Mustard sauce for dipping, And a loaded bun with lots of PP and
my Bread and butter pickles inside and a layer of the peach Glaze
Well I know this was very long and I hope you stayed to the end.
It was a fun day to get back to a little smoking and put away some of the weather worries and other things.
Thanks guys for stopping by.
David
