Directions
- ONE WEEK AHEAD: Combine room temperature water with salt, pickling spice, garlic, and pink salt in a sauce pot. Bring to a boil, then remove from heat and allow to sit for 10 minutes before adding ice water.
- ONE WEEK AHEAD: Unwrap the pork butt, pat dry with paper towels and place in a large resealable bag. Add in cooled brine mixture. Seal and refrigerate for 7 days.
- Preheat your pellet grill or smoker to 275°F.
- Remove pork butt form the fridge and brine, then pat dry with paper towels.
- In a bowl, add paprika, sugar, garlic powder, coriander, ground mustard, and onion powder. Mix to combine.
- Generously season all sides of the pork butt with homemade rub.
- Place the pork butt on the upper most rack of your grill or smoker and smoke until it reaches an internal temperature of 165°F, about 3 hours.
- Once it reached 165°F internally, remove the pork from the grill and place in an aluminum pan with chicken broth. Cover tightly with foil.
- Add covered pork back to the grill to braise. Increase the grill's temperature to 300°F and cook until the pork reaches an internal temperature of 205°F, about 3 hours.
- Once pork has reached 205° internally, remove from the grill and allow to rest for 20 minutes while still covered.
- While pork is resting, prepare your sauce by combining peach puree and hot sauce in a bowl.
- After 20 minutes, remove pork from the pan and shred in a separate bowl with Meat Claws or Shredders. Add in sauce, stir, and serve immediately.
