Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

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

Directions

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.

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