Pulled Pork:
4 pounds pork butt, trimmed of fat
1-12 oz bottle of ginger beer, or good quality ginger ale
1-11 oz can of peach nectar
2 tbsp brown sugar
1 tsp salt
1/2 tsp minced garlic
1/4 tsp freshly cracked pepper
1/2 tsp liquid smoke (optional)
1 dozen small rolls
In a medium sized bowl, whisk together peach nectar, brown sugar, salt, garlic, pepper, and liquid smoke. Set aside.
In a roasting pan, or slow cooker place trimmed pork. Pour the bottle of ginger beer over the meat, and repeat with the peach mixture.
Cover, Bake at 300 for 4-5 hours. If using a slow cooker, cover, and cook on high for 5 hours, or on low for 10 hours.
When meat easily pulls apart, remove from pan, let it rest for 10 minutes.
Pull apart with forks and mix with Honey Peach Barbecue Sauce.
Honey Peach Barbecue Sauce:
1 1/2 cups Ketchup
1/2 cup fresh peach puree
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup honey
1 tbsp honey mustard
1 tbsp Worcestershire sauce
2 tsp freshly ground black pepper
1/2 teaspoon minced garlic
Combine all ingredients in a medium sized sauce pan, simmer for about 1 hour or until reduced by half. Set aside until ready to use.
Black pepper Coleslaw:
1 head, or 8 cups shredded cabbage
1/4 cup shredded carrot
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup milk
2 tbsp sugar
1 1/2 tbsp white vinegar
1 1/2 tbsp Spanish onion, grated
2 tsp freshly ground black pepper
1 1/2 tsp Hickory Mustard or honey mustard
1/2 tsp salt
In a large bowl, whisk together all ingredients except cabbage.
Stir in cabbage, and mix well.
Refrigerate until ready to use.
To make sliders:
Slice rolls in half. Lightly toast on low under broiler.
Top with Honey Peach Barbecue Pork and Black Pepper Coleslaw.
Serve immediately.
Makes 1-1/2 dozen sliders
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