Georgia

Peach BBQ Pulled Pork Tacos

Sweet Georgia peaches meet Southern BBQ in these incredible tacos. Tender, smoky pulled pork is slathered in a homemade peach BBQ sauce that celebrates the Peach State's most famous fruit. Topped with creamy coleslaw for the perfect bite.

⏱ Total 5hrs 🍴 Makes 12 tacos 🌶 Mild ⭐ Southern BBQ

Equipment Needed

🔥 Smoker or Grill
🍽 Saucepan
🥣 Blender
🍴 Comal
🌡 Meat Thermometer

Instructions

1

Make the rub: Combine brown sugar, paprika, garlic powder, salt, and pepper in a small bowl. Coat the pork shoulder generously with the rub, pressing it into the meat. Let sit at room temperature for 30 minutes.

2

Set up the smoker: Preheat your smoker to 225 degrees F. Use peach wood or hickory for the most authentic Georgia flavor.

Tip: No smoker? Use a low oven (250 degrees F) with liquid smoke added to the pork, or use an Instant Pot for a faster version.
3

Smoke the pork: Place pork shoulder in the smoker fat-side up. Smoke for 4-5 hours until internal temperature reaches 195-203 degrees F. Spritz with apple cider vinegar every hour to keep moist.

4

Make the peach BBQ sauce: In a saucepan, combine diced peaches, ketchup, vinegar, brown sugar, Worcestershire, smoked paprika, and cayenne. Simmer for 20 minutes until peaches are soft. Blend until smooth.

5

Rest and shred: Remove pork from smoker, tent with foil, and rest for 30 minutes. Shred with two forks, discarding any large fat pieces. Mix 1 cup of peach BBQ sauce into the pulled pork.

6

Make the slaw: Toss shredded cabbage with mayonnaise, vinegar, salt, and pepper. Refrigerate until ready to serve.

7

Warm the tortillas: Heat flour tortillas on a dry comal or skillet over medium heat for 30 seconds per side. Keep warm wrapped in a towel.

8

Assemble the tacos: Fill each warm tortilla with pulled pork. Top with coleslaw and drizzle with extra peach BBQ sauce.

9

Serve Southern-style: Serve immediately with extra peach BBQ sauce on the side. These tacos pair perfectly with sweet tea and cornbread.

💡 Pro Tips & Variations

  • Georgia peach season: Fresh Georgia peaches are at their peak from May through August. In other months, use frozen peaches or high-quality canned peaches in juice.
  • Peach wood smoke: If you can find peach wood chips, they add an incredibly authentic Georgia flavor to the pork.
  • Make ahead: The pulled pork and sauce can be made a day ahead. Reheat gently with a splash of apple juice to keep it moist.
  • Add bourbon: For an adult twist, add 2 tablespoons of bourbon to the peach BBQ sauce while simmering.
  • Pickle some peaches: Quick-pickled peaches make an amazing topping. Slice peaches and soak in rice vinegar with sugar.
  • Heat it up: Add more cayenne or some hot sauce to the BBQ sauce if you like it spicy.
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