Flashback Friday- Pulled Pork with Peaches

Sometimes, when things don't go exactly as planned, one has to make adjustments. This is as true of cooking as anything else.

--Kathy

This post was originally published on March 28, 2014.
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Pulled Pork with Peaches
The February issue of Saveur magazine has several interesting recipes for peaches, which seems odd when there's snow on the ground. But canned peaches can be just as tasty; indeed the focus of the article was canning. And while I don't do any canning myself, Del Monte, Libby's, etc., does.

When I spotted a relatively inexpensive pork shoulder at the grocery store, I decided we needed to try the peach-braised pulled pork.

Once home, I realized the recipe called for a 3 lb boneless shoulder, and we had just purchased one that weighed 8.5 lbs, bone-in. It also called for whole cloves, smoked paprika, and lager beer. We had ground cloves, no paprika, and a couple bottles of my brother-in-law's home brewed ale. So I do what I always do--make substitutions. Allspice works just as well as cloves when it comes to matching with peaches, and as long as the beer wasn't stout, it would be fine. As for the paprika--I could have sworn I had a big bag of it in the cupboard, but I suppose I'll have to order more from Penzey's or the Spice House. There's really no substitute, so I just skipped it completely.

I knew from the get-go that 3 hours wouldn't be enough cooking time for the porky behemoth we bought--but what would be?

Three hours into cooking, the meat was cooked but still a little tough. I decided to hack the shoulder into chunks, to help it along. By four+ hours, I was getting impatient and hauled the thing out of the oven. It was plenty tender, but not tender enough to shred with two forks. Instead, I chopped it up with a big knife, all the while sampling it to make sure it was good. I'm all about quality control.

The magazine calls for using only half a cup of the pan juices. There were at least 2 cups, and it seemed like a real waste to toss it (and the onions, garlic, and peaches within it) because it tasted so rich and porky. So I emulsified the whole mess with a stick blender, added half a cup of brown sugar and the rest of the peaches and peach syrup, and boiled it vigorously for about fifteen minutes. And instead of serving it with sauteed onions and peach jam, I made some slaw with brussels sprouts, because that's what we had.

It was great, but we had pork for days and days. And days. Not complaining, but 8.5 lbs is a lot of pork for two people.

Peach-Braised Pulled Pork, adapted from Saveur

3 tbsp olive oil
3-8 lb boneless pork shoulder
Kosher salt and freshly ground black pepper, to taste
4 allspice berries
2 bay leaves
4 cloves garlic, smashed
1 large yellow onion, cut into quarters
2 (12-oz.) bottles beer
1 (1-qt.) jar canned peaches in syrup, drained or use store-bought
1/2 cup brown sugar
salt and pepper to taste

Preheat oven to 325°.

Heat oil over medium-high heat in a baking pan or dutch oven large enough to hold your meat.

Season pork with salt and pepper. Brown meat on all sides, about 10–12 minutes. Remove meat from pan and add allspice, bay leaves, garlic, and onion to pan; cook until browned, 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 and add half the peaches. Bake, covered, until pork is tender and an instant-read thermometer inserted into pork reads 190°, 3–5 hours. Let cool. If pork is tender enough, use two forks to shred the meat, otherwise, chop it with a sharp knife.

Pour two cups of the pan juices, plus any solids (minus bay leaves), into a sauce pan. Puree with a stick blender. Add the remaining peaches and their juice and the brown sugar. Bring mixture to a boil over medium-high heat and cook for fifteen minutes or so. Season with salt and pepper.

Stir chopped meat into the sauce. If you are using a huge shoulder, like we did, save some of the meat for other uses, like pasta sauce.



Posted on Minxeats.com.