Fourth of July is probably my favorite food holiday.
No lie. It beats Christmas, Thanksgiving, and St. Patrick’s Day only because I LOVE BBQs. I eat at least three times as much food at BBQs as I do at any of those holidays. Combined.
Did you know Americans eat 155 million hot dogs on the Fourth? Crazy.
This year for the Fourth, we at LST decided to hold a Big Boomin’ Bacon Bash at the Hatchery. Since Kenneth was tackling the Maple Bacon Cheesecake (a recipe for which he will be sharing ON THIS BLOG later next week…so excited), I decided to tackle on entreé. I love pulled pork, and I thought…what better to add bacon to but pork?
You easily could buy a bottle of BBQ (cough high fructose corn syrup) sauce at the store, or you could take an extra 5 minutes to throw all the ingredients in a pot and let it simmer on your stove for a while before throwing it in the crockpot.
The sauce ended up being a lot less sweet and a lot more tangier than I expected, so initially I wasn’t a fan, but as soon as I tried the pork, it was the perfect balance to the peaches.
Because peaches make things like bacon pulled pork healthy, right? (ie we’re just not even gonna bother tallying the calories on this one…sssssssh)
Peach Bacon BBQ Pulled Pork
BBQ Sauce slightly adapted from Neely’s BBQ Sauce Recipe
4 lb pork shoulder
16 oz package thick center cut bacon
2 pounds frozen peaches, thawed
2 C ketchup
1 C water
1/2 C apple cider vinegar
2/3 C light brown sugar
3 packets Stevia
1/2 tbs fresh ground black pepper
1/2 tbs onion powder
1/2 tbs ground mustard
1 tablespoon Worcestershire sauce
In a saucepan on the stove, mix all the BBQ sauce ingredients. Bring to a boil, then let simmer for 30 minutes.
Wrap the pork shoulder in the bacon.
Funny story here: I separated the BBQ sauce from the pork/bacon/peaches to store in the fridge the night before the BBQ with every intention of adding the peaches back to the sauce, and either attempting to reduce it or blend it up. Apparently the container of BBQ sauce fell out of the fridge, the container shattered, and the sauce went everywhere. Honestly, the peaches added enough moisture and flavor to the pork that it wasn’t missed at all. Absolutely use it if you want, but if your container of sauce shatters and goes everywhere, don’t stress.
I threw the pork back in the crockpot for about an hour to un-congeal the fat (ssssssh don’t judge), brought it to the picnic warm and served it with mini wheat dinner rolls (slider style). It was so delicious. I’m excited for leftovers this weekend!!