Name: Pork with Peach-Bourbon Barbecue Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 lbs Pork Club Roast (cut, cubed); 2 tbsp Barbecue Rub (Foodology Geek Brand); 2 tsp Coconut Oil (or butter); 4 Peaches (peeled and diced); ½ Medium Sweet Onion (grated or finely diced); 4 cloves Garlic (minced); ½ cup Panela Sugar (or Brown Sugar); ½ cup Bourbon; 3 tbsp Apple Cider Vinegar; 3 tbsp Tomato Paste; ¼ tsp Allspice; ½ tsp Black Pepper; 1 tsp Cinnamon; ¼ tsp Cayenne (you can use more if you like more spice); 1 tsp Ground Mustard; 1 tsp Salt; 1 tsp Smoked Paprika; 2 cups Yukon gold potatoes (quartered)

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Calories | 477

Tender pork with bacon in between each succulent bite. Spiced with a smokey BBQ rub and then slathered with peach-bourbon barbecue sauce. Yeah, it’s pretty much magic.

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Super easy camping recipe from peach bourbon pork and potatoes

Pork with Peach-Bourbon Barbecue Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

Calories: 477kcal

Author: Laura

This makes great kabobs. For this camping recipe, I threw it all into a campfire dutch oven, added some quartered baby potatoes and cooked it on the fire.

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Ingredients

Meat

2 lbs Pork Club Roast cut, cubed
2 tbsp Barbecue Rub Foodology Geek Brand

Peach-Bourbon Barbecue Sauce

2 tsp Coconut Oil or butter
4 Peaches peeled and diced
½ Medium Sweet Onion grated or finely diced
4 cloves Garlic minced
½ cup Panela Sugar or Brown Sugar
½ cup Bourbon
3 tbsp Apple Cider Vinegar
3 tbsp Tomato Paste
¼ tsp Allspice
½ tsp Black Pepper
1 tsp Cinnamon
¼ tsp Cayenne you can use more if you like more spice
1 tsp Ground Mustard
1 tsp Salt
1 tsp Smoked Paprika

Other Ingredients

2 cups Yukon gold potatoes quartered

Instructions

Meat

Cube roast and sprinkle with rub.
For camping vacuum seal and freeze.

Peach-Bourbon Barbecue Sauce

Add oil to a medium saucepan. Heat to medium-high.
Add onions, garlic, and salt to oil. Sauté until very soft.
Add brown sugar and bourbon. Cook until sugar is dissolved.
Add spices, vinegar and Worcestershire sauce and simmer for 30 minutes to an hour.
Using a stick blender or high powered blender. Puree until smooth.

To Cook On a Campfire

Add pork, 1 cup of barbecue sauce, and potatoes to a parchment lined campfire dutch oven.
Prepare the charcoal fire.
When coals are white hot, spread them out.
Place the campfire dutch oven into the fire and top with hot coals.
Cook for 25 minutes.
Remove lid and check to see if everything is done. If not cook for a little while longer.
When done remove dutch oven from the fire and serve.

Alternatively, you can grill or bake these skewers.

Grill: on medium-high flame until thoroughly cooked. About 6-8 minutes per side.
Bake: At 425℉ until thoroughly done. About 20 minutes.
Keep in mind that oven and grill temperatures vary. Safe temperature for pork is 145℉. Then rest for at least 5 minutes before serving.

Course Dinner

Cuisine Campfire Cooking

Notes

This recipe also works with chicken.

Nutrition

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If you need more grilling recipes this summer or are avid outdoors persons we highly recommend that you check out our friend Saffron at Bush Cooking. Not only is she a badass award-winning competitive grill master she has a blog with a ton of recipes for cooking with fire.