|YIELDS: 12 Servings||PREP TIME: 30 mins||COOK TIME: 12 hrs||TOTAL TIME: 12 hrs 30 mins|
1 Swift Meats Petite Pork Shoulder (3-4 lbs)
3 tbsp light brown sugar
3 tbsp smoked paprika
2 tbsp chili powder
1 tsp garlic powder
2 tsp fresh ground pepper
2 tsp coriander powder
1 tbsp kosher salt
Bourbon Peach BBQ Sauce
2 tbsp vegetable oil
2 tbsp finely diced jalapeño pepper (jarred or fresh)
¼ cup bourbon
1 lb fresh peaches or use frozen diced into chunks
½ cup water
¾ cup brown sugar
2 tbsp molasses
2 tbsp tomato paste
¼ cup ketchup
¼ cup apple cider vinegar
2 tbsp balsamic vinegar
1 tbsp worcestershire sauce
1 tbsp dijon mustard
½ tsp kosher salt
½ tsp cracked black pepper
⅛ tsp cayenne pepper
4 cups all purpose flour
3 ¾ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp kosher salt
4 ½ tbsp cold butter, cut in small pieces
6 tbsp nonfat Greek yogurt
1 ½ cups low fat buttermilk
- Combine the brown sugar and spices in a medium bowl and mix well.
- Generously rub the Swift Meats pork shoulder with the mix. At this point, you can cover and refrigerate or begin cooking right away.
- Preheat grill or smoker to 225°F. (This can also be cooked in your oven or slow cooker.)
- Place your seasoned Swift Meats pork shoulder on the grill/smoker and cook for about 6 1/2 - 8 hours, until an internal temperature of 165°F is reached.
- Once an internal temp of 165°F is reached, double wrap the shoulder in tin foil tightly and return to the grill/smoker for another 2 hours, or until an internal temp of 195°F is reached.
- The perfect bark! Remove the shoulder from the grill/smoker and let it rest wrapped (preferably in a cooler to keep the heat in and moist) for approximately 1 1/2 - 2 more hours.
- After resting, shred the pork by placing the shoulder in a large bowl or pan and pulling apart the meat with meat claws (ideally) or your hands (be sure to wear protective gloves so you don’t burn your hands). You want to be somewhat gentle with the meat so it doesn’t become too mushy. The desired end result is chunky shreds of pulled pork!
- To make the bourbon peach BBQ sauce, heat the oil in a saucepan over medium heat. Add the jalapeño peppers and cook until softened, about 3-5 mins.
- Stir in the bourbon and simmer for about 5 minutes to evaporate down a bit.
- Add the peaches and mix well.
- Add the rest of the ingredients and stir until fully combined. Once it starts to boil, reduce heat to simmer.
- Simmer the sauce for 5-10 mins, until it thickens.
- Remove from heat and let sit until ready to serve.(Sauce can be made a couple of days in advance. Refrigerate until ready to use and warm up slightly before assembling the pulled pork.)
- Preheat the oven to 450°F.
- Line a baking sheet with parchment paper or a silpat mat.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- Using a pastry cutter or your hands, incorporate the butter pieces into the dry ingredients until it resembles coarse pebbles.
- Whisk together the buttermilk and greek yogurt and slowly pour into the flour mixture.
- Gently fold until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it a couple times until it comes together. Don’t over knead it.
- Pat the dough out into a 1-inch thick circle and use a 3-inch round cookie cutter to cut out the biscuits.
- Brush the tops of the biscuits with a little milk then place in the oven on the middle rack.
- Bake for 8-9 minutes, until the biscuits are golden and a toothpick inserted in the center comes out clean.
- Cool the biscuits on a wire rack slightly before serving.
- Slice a biscuit in half and spread some of the Bourbon Peach BBQ Sauce on the bottom.
- Add the pulled pork then another spoonful of the BBQ sauce on top of the pulled pork. Top it with the biscuit.
- Add coleslaw if you must, but you won't need it!
- A pickle or chips on the side if you need a little something extra. The sliders do stand on their own though and your family and friends won’t need any extras.
- Serve and eat it up!!