Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread

By garciamoss

Ingredients

• FOR THE PORK:
• 3 tbsp. olive oil
• 3 lb. boneless pork shoulder
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tbsp. smoked paprika
• 4 whole cloves
• 2 bay leaves
• 2 cloves garlic, smashed
• 1 large yellow onion, cut into 6 wedges
• 2 (12-oz.) bottles lager beer
• 1 (1-qt.) jar canned peaches in syrup, drained or use store-bought, 1 cup syrup reserved
• FOR THE SANDWICH:
• 1/4 cup olive oil
• 3 large red onions, thinly sliced
• 1 cup peach jam
• 1/3 cup Dijon mustard
• Sliced multigrain bread, lightly toasted, for serving
• Baby arugula, for serving

Details

Adapted from saveur.com

Preparation

Step 1

1. Make the pork: Heat oven to 325°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season pork with salt and pepper. Cook until browned, 10–12 minutes; transfer to a plate. Add paprika, cloves, bay leaves, garlic, and onion to pan; cook until golden, 6–8 minutes. Add beer; cook, stirring and scraping up browned bits from bottom of pan, until reduced by half, 10–12 minutes. Return pork to pan; add half the peaches. Bake, covered, until pork is tender and an instant-read thermometer inserted into pork reads 190°, 3–3½ hours. Let cool, then using 2 forks or your hands, shred pork; transfer to a bowl. Slice remaining peaches; fold into pork with ½ cup pan drippings and peach syrup.

2. To serve: Heat oil in a 12″ skillet over medium heat. Cook onions until caramelized, 25–30 minutes. Stir jam and mustard in a bowl; spread over each slice bread. Divide pork and onions between half the bread slices; top with arugula and remaining bread slices.