BBQ Peach Pulled Pork

 

This recipe was actually our "not so normal" Thanksgiving dinner. My sister, Simone, is normally the turkey person... Alas we are stuck in Covid-Land. Guess the turkey next year will taste that much better. This is from Trisha's Southern Cooking. It was originally for the Instant Pot; not having one, I improvised and used the crockpot. The good news was we did have family. These little cuties, picture below & their parental units! We had Fall Salad (blog: 11/17/13 label: salad), deviled eggs, Twice Baked Potatoes with Bacon & Cheddar Cheese (blog: 5/2/2020 label: potatoes), Beautiful Burger Buns (blog: 8/15/2020 label: yeast bread), Butterhorns (blog: 1/4/16 label: yeast bread), Pumpkin Roll (blog: 12/22/15 label: cake, Cherry Pie (blog: 1/4/14 label: pie, and Cutout Sugar Cookie (blog:4/11/15 label: cookies. 

Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon garlic powder or granules
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 3 pound boneless pork shoulder, cut into three 1 pound pieces
• 2 tablespoons olive oil
• 1 cup chicken stock
• 3 tablespoon apple cider vinegar
• 13 ounce jar peach jam (could not find so used apricot & was not exactly 13 ounces)
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 15 ounce can tomato sauce
• 1 tablespoon molasses
• 1 tablespoon soy or tamari sauce
• 1 teaspoon Worceshire sauce
• 3 tablespoons cornstarch plus 3 tablespoons water
• a little shake or 2 of Tabasco
• 1/4 cup fresh parsley, chopped for garnish
• 1 small shallot, minced for garnish

Directions:

Grease the inside of a crockpot.

Combine the cumin, garlic powder, ginger, mustard, onion powder, black pepper, chili powder and salt. Rub the 3 pieces of pork front, back and sides.

Heat the olive oil on medium high heat in a large skillet. Add the pork pieces and brown on all sides. Place seared meat in crockpot. Remove any string around pork.

Combine the chicken stock, apple cider vinegar, jam, Dijon, fresh garlic, tomato sauce, molasses, soy sauce, Worceshire sauce. Pour over pork.

Cook in crockpot on low for about 6 hours or until pork is super tender to be shredded.

Remove the pork onto large platter and shred.

Combine the cornstarch and water to make a slurry and add to the sauce along with the meat. Cook until slightly thickened. 

Adjust salt and pepper. I added some Tabasco as well...

8-10 servings

Ally's Art

The Little Cuties