• Set oven to 450℉
• If you have the ability weigh your meat, mine stated 11.5 lbs. and I weighed it and it was 8.5 lbs. (the store will be hearing from me) This is important, you want to cook the appropriate amount of time.
• Pat the meat dry with a paper towel.
• Score the fat side deep enough to get to the meat.
  
• cover with your dry rub seasoning, making sure to get in the cuts.
  
• Allow to rest on the counter while oven is heating up.
• Place in oven for 30 minutes, do not open the door lower to 250℉ and cook for 40 minutes per pound.
• Remove from oven and wrap in two layers of tin foil, place back in oven for an additional 2 hours or until an internal thermometer reaches 200℉
  

Spicy Peach BBQ

• Chop your onions and garlic, using the avocado oil in a pan sauté the onions over medium heat.
• Once the onions caramelize add the garlic. Cook for 3 to 5 minutes.
• To a medium size pot add the peach preserves and cook over medium heat. Bring to a liquid state.
• Add the ketchup, vinegar, Worcestershire sauce and chipotle. Cook down for about 20 minutes.
• Add in the onion mixture and continue to cook over low stirring occasionally. Once thickened turn off heat and allow to rest.
• Once the meat is done, place on the counter and allow to rest no less than 20 minutes, but up to an hour to allow the juices to redistribute through the meat. If you cut to early, you will lose a lot of the juice causing your meat to be unnecessarily dry.
  

Throw together

• Shred your meat and either add the BBQ sauce to the mix, or to the meat as a topper. Either way I am sure you will love this recipe as much as I did.