Directions:
- In blender combine all ingredients, but pork; blend until smooth.
- Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
- The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
- Add hickory chips, dampened with water to heat source.
- Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
- Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.92 Kcal (1130 kJ) | ||
| Calories from fat | 68.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 93.56mg | 31% | |
| Sodium | 1002.94mg | 42% | |
| Potassium | 591.83mg | 13% | |
| Total Carbs | 15.14g | 5% | |
| Sugars | 14.35g | 57% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 31.37g | 63% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 155.95 Kcal (653 kJ) | ||
| Calories from fat | 39.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 12% | |
|---|---|---|---|
| Cholesterol | 54.05mg | 31% | |
| Sodium | 579.46mg | 42% | |
| Potassium | 341.94mg | 13% | |
| Total Carbs | 8.75g | 5% | |
| Sugars | 8.29g | 57% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 18.12g | 63% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.9mg | 9% | |
| Calcium | 12.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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