Tangy and sweet, the flavor the Roasted Peach Whiskey Sauce cannot be beat.

This recipe uses Stonewall Kitchen Roasted Peach Whiskey Sauce available here.




Rub salt and pepper over a 2-3 lb. trimmed boneless Boston pork butt or blade roast. Heat 2 tablespoons vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.

Cover pot and roast in a preheated 325 degree F oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.

Shred the pork, removing excess fat, and toss with 1 bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce.

Serve warm on a sandwich bun – as an option, top with coleslaw. Serves 6.