Chipotle Pulled Pork with Pickled Peaches
User Reviews
5
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Total Time
8 hrs
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Servings
6 people
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Course
Main Course
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Cuisine
American
Chipotle Pulled Pork with Pickled Peaches
Description
Chipotle Pulled Pork with Pickled Peaches centers on slow-cooked pork shoulder that is first seared to develop a deep golden crust. After long cooking, the meat is tender enough to shred easily, then combined with chipotle peppers, adobo sauce, and peach preserves to provide smoky heat and a fruity sweetness. Pickled peaches add a vinegary brightness and a note of spice from crushed red pepper, complementing the rich pork.
The quick slaw, made from Napa cabbage, cilantro, lime juice, and olive oil, contributes a fresh, citrusy crunch that cuts through the hearty pork. Assembled on soft brioche buns, the sandwich offers a pleasing mix of textures and layered flavors.
The method includes slow cooking the pork with beer or liquid to maintain moistness, then finishing it off by letting excess liquid absorb for a thicker consistency. Pickled peaches are prepared with a vinegar-sugar brine infused with peppercorns and crushed red pepper, bringing balanced acidity and mild heat.
Ingredients
pulled pork
- 1 pork shoulder 4-pound roast
- 2 teaspoons salt coarse, tablespoon
- 1 teaspoon black pepper
- 1 tablespoons canola oil or vegetable oil
- 1/3 cup beer your favorite
- 2 chipotle peppers diced
- 3 tablespoons adobo sauce from the can of chipotle peppers
- 3 tablespoons peach preserves
- bread bun the above ones are brioche!, for serving
pickled peaches
- 3/4 cups apple cider vinegar
- 3/4 cups water
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper
- 1 teaspoons black peppercorns whole
- 3 peaches sliced
quick slaw
- 2 cups Napa cabbage chopped
- 1/4 cup cilantro chopped, fresh
- 1 lime juiced
- 1 teaspoon olive oil
- pinch salt
- pinch black pepper
Instructions
- I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.
- Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed. Stir in the chipotle peppers, the adobo sauce and the peach preserves. Toss well. Cover and let it cook for another 15 to 30 minutes.
- To serve, pile the pork on brioche buns and top with the quick slaw and pickled peaches. YES.
pickled peaches
- Heat the vinegar, water, sugar, salt, red pepper and peppercorns in a saucepan over medium heat, stirring until the sugar dissolves. Bring the mixture to a boil and boil it for 2 minutes. Turn off the heat and let it cool for 10 minutes. Place the peaches in a jar or bowl and pour the mixture over top. Let the peaches sit for 30 minutes before using. To each, scoop them out with a slotted spoon.
quick slaw
- Combine the cabbage and cilantro in a bowl. Add in the lime juice, olive oil, salt and pepper and toss well. I like to let this sit for 10 minutes or so before serving.
Notes
- Sear the pork shoulder well before slow cooking to build flavor and color.
- After shredding, let the slow cooker sit uncovered on high briefly to reduce excess liquid.
- Pickled peaches provide a bright and spicy complement; prepare them ahead to develop flavor.
- Serve the pork sandwiches on brioche buns with quick slaw and pickled peaches for best texture and taste contrasts.
User Reviews
Overall Rating
5
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