barbecued pork shoulder / grilled california peach

Ingredients For barbecued pork shoulder / grilled california peach

• PORK INJECTION:
• 1 c

  peach nectar
• 1/2 c

  water
• 2 Tbsp

  sea salt
• 2 Tbsp

  dark brown sugar
• 1 tsp

  worcestershire sauce
• 1

  (8 pound) bone in boston butt (pork shoulder roast)
• SPICE RUB:
• 2 Tbsp

  peach flavored gelatin powder
• 2 Tbsp

  dark brown sugar
• 2 Tbsp

  sweet paprika
• 2 Tbsp

  ancho chile powder
• 1 Tbsp

  garlic powder
• 1 tsp

  sea salt
• 1 tsp

  old bay seasoning
• 1 tsp

  cayenne pepper
• BARBECUE SPRAY:
• 1 c

  peach nectar
• 1 c

  apple juice
• 1 c

  water
• PEACH PRESERVE GLAZE:
• 1 c

  peach preserves
• 2 Tbsp

  cider vinegar
• 1/4 c

  water
• GRILLED PEACHES:
• 6

  ripe peaches, cut into wedges
• 1/2 c

  peach flavored gelatin powder
• 1 Tbsp

  molasses
• 1/2 tsp

  cayenne pepper
• aged balsamic vinegar
• BRIOCHE TOAST:
• 12 slice

  brioche
• 2 Tbsp

  softened butter
• sea salt to taste
• garnish with finely chopped fresh chives