Peach-Jalapeno Pulled Pork

August 3, 2021 • 0 comments

Peach-Jalapeno Pulled Pork
Peach and jalapeno each have very strong flavors on their own. However, there is some magic that happens when cooking them down along with pork and onion. It melds into something extra-special--and way more versatile than you'd think!

Directions

Ingredients:

o  2 Pasture-Raised Pork Shoulder (Picnic) Roasts

o  2 large onions; halved and sliced

o  3-4 ripe peaches; skinned, pitted and very roughly chopped

o  3-4 fresh jalapenos; de-seeded and chopped (see notes)

o  ¼ cup apple cider vinegar

o  1 Tbsp. high-heat cooking oil

o  Pork rub, as follows:


Rub Ingredients:

o  1 Tbsp. coarse Kosher salt

o  2 tsp. Aleppo pepper

o  1 ½ tsp. mustard powder

o  1 tsp. ground black pepper

o  1 tsp. chili powder

o  1 tsp. onion powder

o  1 tsp. garlic powder

o  1 tsp. paprika

o  ½ tsp. hickory smoked salt

o  1/8 tsp. cayenne


Directions:

1.      Combine rub ingredients in a small dish. Remove netting from pork roasts using scissors or a sharp knife. To lessen cooking time; as well as to increase overall flavor from the rub, you may cut roasts in half.

2.      Generously rub pork with seasoning mix. Cover and set aside to rest while prepping vegetables, or wrap and refrigerate for up to 24 hours for more flavor.

3.      Preheat oven to 275-degrees.

4.      Slowly preheat a large Dutch oven to medium-high heat (see notes if using an electric slow cooker).

5.      Add oil and allow to heat. Sear pork on each side for a few minutes, or until it browns and easily releases from the cooking surface. This may need to be done in batches; depending on the size of your pan, in order to prevent them from steaming (instead of searing).

6.      Remove pork to a plate. Cook sliced onions for a few minutes without stirring until they just begin to char. Add jalapeno, stir and cook for one more minute. 

7.      Add peaches and vinegar, stir and allow to come to a simmer before returning pork. Cover with the lid and transfer Dutch oven to the oven for 3-5 hours, depending on size.

8.      The fat from the pork, as well as the vinegar and juice from the peaches will create enough liquid to braise the pork. If there is too much ‘juice’ left from cooking for mixing in with the pork, simply reduce it by simmering uncovered on the stovetop for a few minutes. 

9.      Shred pork, return to Dutch oven and incorporate with pan juices. Enjoy!



Notes:

·      This recipe is not spicy-not at all. The seeded jalapeno gives a different layer of flavor, but no heat in the final product. If you’d like a bit of heat, leave the seeds!

·      To use an electric cooker, simply follow directions until transferring to the oven – cook on low for 6-8 hours. You may choose to skip cooking the additional ingredients prior to adding to the pot. Not searing the pork prior to cooking will yield a product without a “bark”.

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