Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This recipe is from my Mom & Dad. Enjoy!

Ingredients Nutrition

Directions

  1. In blender combine all ingredients, but pork; blend until smooth.
  2. Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
  3. The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
  4. Add hickory chips, dampened with water to heat source.
  5. Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
  6. Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.

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