2 ½ lbs. pork shoulder cut into four pieces

2 tablespoons olive oil

Salt & Pepper

3 tablespoons Sallie’s Greatest Peach Pepper + Ginger Jam

½ cup apple cider vinegar

½ cup tomato paste

2 Tablespoons Sallie’s Greatest Peach Pepper + Ginger Jam

1 ½ cups water

4 whole wheat buns

2 fresh peaches sliced (optional)

Sliced jalapenos

Preheat oven to 350 degrees. Season the pork with salt & pepper. In a large Dutch oven over medium heat, brown meat on all sides turning with tongs (about 3 minutes on each side). Remove pork from pan and set aside. Add the 3 tablespoons Peach Pepper + Ginger Jam, and 2 tablespoons water and whisk to combine. Cook about 1 minute, then whisk in vinegar scraping up any brown bits. Then stir in the tomato paste, 3 tablespoons Peach Pepper + Ginger and water. Bring back to a simmer, add the reserved pork to the pot and cover and place in the oven. Cook until the pork is tender (about 2 ½ hours).   Transfer pork to large bowl, let rest for 15 minutes. Using 2 forks shred the meat. Skim off the fat in the remaining sauce, reduce for 3 minutes then stir in the pulled pork and toss. Pile one half of bun with pulled pork top with 4 peach slices and sliced jalapenos. Cover with the bun top and serve warm. 

Leave a comment

Please note: comments must be approved before they are published.