Smoked Pork Shoulder with Peach Nectar and Pepper Jelly | Divaqbbq
Smoked Pork Shoulder with Peach Nectar and Pepper Jelly
20 mins prepServes 18
A recipe for a beautifully smoked pork shoulder, injected with peach nectar and seasoned with a proprietary rub, then wrapped with brown sugar, peach nectar, and Texas Pepper Jelly for a rich, deep mahogany finish.
Inject the 9lb pork shoulder with peach nectar and season generously with your DivaQ OG rub. Place it on the grill and smoke low and slow overnight at 250F using hickory wood. When the internal temperature of the shoulder reaches 170-180F, wrap it with brown sugar, more peach nectar, and Texas Pepper Jelly. Continue cooking until the internal temperature reaches 204-208F. Once done, remove from heat and rest the smoked shoulder for a minimum of 1-2 hours before pulling.
