Oct 26 2014
I found the recipe at Saveur.com and liked the sounds of it
since I like peaches. I changed it to smoke the pork roast until I would normally
wrap it and braise it instead to get to final temp. Since I was eating alone,
the wife went to Dayton to see the grandson play soccer and then shopping, I
made a pot of baked beans on the smoker while doing the pork.
I used a bone in pork loin roast and a butt would have been
better. The beans did not turn out good, I was using some Jacob’s cattleman’s
beans, and they turned out mushy. I had burnt instead of caramelized onions so
I was not real happy with my supper.
The pork was not as good as I thought it would be but some
of you who like sweet BBQ might like this. I tend to like my pork and beef on
the savory side. A little more heat to balance the sweet some may have made it
better for me.
I used a photo of my lunch sandwich I had today. I did like
the combination of the peach jam and Dijon mustard for the spread.
Ingredients to braise
Pork roast ready to smoke
After an hour on smoke
159 deg. IT ready to take inside
Searing
Onions and seasoning sauteing
A little beer added to deglaze
Roast rest of beer and peaches added to braise
Pork's ready
Roast cooling
First pull
Final pull, peaches and some juice added in
My sandwich
Ready to enjoy
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