Chipotle Pulled Pork with Pickled Peaches.
Pulled pork with pickled peaches! HOW GOOD IS THIS.
You guys. This pulled pork sandwich is the sandwich that has to happen before summer is over. Topped with crunchy napa cabbage slaw and the most insane pickled peach treat, you will just loooove it. Like I love it.
We all love it!
It’s meant to be.
Say hello to my new favorite thing: pickled peaches! Quick pickled peaches are my newest obsession and they are super easy. I’m finding that they take all sandwiches and salads over the top in the best.way.possible.
I made this pork shoulder in the slow cooker for ease with some basic salt and pepper and then a mix of chipotles in adobo and peach preserves. Yes, more peach preserves! You guys are loving that one pot peach chicken so much and I knew I wanted to do something with pork.
The pork is sort of saucy, almost like a peach chipotle bbq sauce or something – reminiscent of last year when I made this cherry chipotle sauce with pork! Stone fruit flavors with pork are so delicious and I find that the sweet and savory combo is always a huge hit.
My original plan was to make a pickled peach slaw. But then when the peaches were sliced and out of the juice, they looked so pretty. I didn’t want to chop them up more to mix with the napa cabbage, so I did a double topping! A quick napa cabbage slaw, which is always my favorite to use on sandwiches like this… as well as tacos.
And then the pickles peaches on top.
Adds the most delicious, slightly vinegary, sweet but savory flavor. Like, this is really really good.
Now I didn’t make these peaches in a way that could be canned, per se. I obviously don’t even know the correct terminology when it comes to canning. I don’t have the patience. But I’m here to say that you can do these quickly – like the day of – and be good to go. The quick pickles are great for a day or two and I love that no patience is required.
And so I just find myself seriously wishing that this was my breakfast today.
Chipotle Pulled Pork with Pickled Peaches
- 1 4-pound pork shoulder roast
- 2 teaspoons tablespoon coarse salt
- 1 teaspoon pepper
- 1 tablespoons canola or vegetable oil
- 1/3 cup your favorite beer
- 2 chipotles peppers diced
- 3 tablespoons adobo sauce from the can of chipotles
- 3 tablespoons peach preserves
- buns for serving the above ones are brioche!
- 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 whole black peppercorns
- 3 peaches sliced
- 2 cups chopped napa cabbage
- 1/4 cup chopped fresh cilantro
- 1 lime juiced
- 1 teaspoon olive oil
- pinch of salt and pepper
- 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.
- 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.
- 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.
p.s. I mean how it that for alliteration?!