Entree: United States – Delaware / Mid-Atlantic United States – Delaware Peach BBQ Pork

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 35 min

Additional 20 min

Total 4 hrs 25 min

Ingredients

- 1 (4–5 lb) pork shoulder (Boston butt), approx. 4.5 lb (2.0 kg)
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) smoked paprika
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (3 g) dry mustard
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 tbsp (30 ml) vegetable oil (for searing)
- 2 cups (300 g) fresh Delaware peaches, peeled and sliced (or thawed frozen)
- 1 cup (240 g) peach preserves or jam
- 1/2 cup (120 ml) apple juice
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (8 g) cornstarch + 2 tbsp (30 ml) cold water (slurry), if needed to thicken
- 1/4 cup (60 ml) water or chicken stock (for braising)
- 2 tbsp (30 g) unsalted butter (to finish sauce, optional)
- Fresh thyme sprigs for braise (3–4 sprigs)
- 1 bay leaf

Roasted potatoes (starch component)
- 1.5 lb (680 g) baby fingerling or new potatoes, halved
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried

Sautéed green beans (vegetable component)
- 1 lb (454 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, minced (about 2 tbsp / 15 g)
- Zest and juice of 1/2 lemon
- Salt and pepper to taste

To serve
- Chopped fresh parsley (optional)
- Lemon wedges (optional)

Instructions

Short Description:
Slow-braised pork shoulder basted and finished with a peach-infused barbecue sauce made from Delaware peaches, served with roasted fingerling potatoes and sautéed green beans for a complete main course. The sauce balances sweet fresh peach flavor with tangy vinegar and savory spices.

Regional Notes:
This Mid-Atlantic Delaware variation highlights local summer peaches folded into a tomato-style BBQ glaze and used to baste slow-cooked pork shoulder (Boston butt). Unlike heavier Carolina or Kansas City styles, the sauce here leans on fresh peach brightness and apple-cider acidity typical of Delaware produce-based preparations.

1. Preheat oven to 300°F (150°C). Arrange a rack in the middle.
2. Pat pork shoulder dry. In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne. Rub the mixture evenly over the pork.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the pork 3–4 minutes per side until well browned; use tongs to brown all surfaces. Transfer pork to a plate.
4. Lower heat to medium. Add sliced peaches, peach preserves, apple juice, apple cider vinegar, ketchup, Worcestershire, Dijon mustard, and soy sauce to the Dutch oven. Stir and bring to a simmer, scraping browned bits from the bottom. Add 1/4 cup (60 ml) water or chicken stock, thyme sprigs, and bay leaf.
5. Return the pork to the pot, nestling it into the peach-braise. Spoon some sauce over the top, cover with the lid, and transfer the Dutch oven to the preheated oven.
6. Braise in the oven 3 to 3 1/2 hours, or until the pork is fork-tender and an instant-read thermometer inserted into the thickest part reads about 195°F (90°C). Baste the pork with sauce every 45–60 minutes.
7. While pork cooks, roast potatoes: increase oven to 425°F (220°C) during the last 30–40 minutes of pork cook time, or roast separately after pork is done. Toss halved potatoes with olive oil, salt, pepper, and thyme on a rimmed baking sheet and roast 25–30 minutes until golden and tender, turning once.
8. When the pork is done, carefully transfer it to a cutting board and let rest 10 minutes. Remove thyme sprigs and bay leaf from the sauce in the Dutch oven.
9. Skim excess fat from the surface of the braising liquid if desired. Use an immersion blender or transfer 1–2 cups (240–480 ml) of the sauce to a blender and puree until smooth, then return to the pot. If the sauce needs thickening, whisk the cornstarch slurry and simmer gently until glossy and thick enough to coat a spoon. Stir in butter for shine and adjust salt/pepper to taste.
10. Shred the pork with two forks, discarding large pieces of fat. Return shredded pork to the Dutch oven and toss with 1–1 1/2 cups (240–360 ml) of the peach BBQ sauce to coat. For crisp edges, spread shredded pork on a rimmed baking sheet and broil 3–5 minutes, watching carefully, or pan-sear small portions in a hot skillet to caramelize.
11. Cook green beans: meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Add minced shallot and cook 1 minute until fragrant. Add green beans and sauté 5–7 minutes until bright and tender-crisp. Finish with lemon zest, lemon juice, and salt and pepper.
12. To serve, mound roasted potatoes and green beans on each plate and top with a generous portion of Delaware Peach BBQ Pork. Garnish with chopped parsley and serve any extra peach BBQ sauce on the side.
13. Leftovers: refrigerate shredded pork and sauce separately up to 4 days, or freeze up to 3 months. Reheat gently to preserve sauce texture.