Peach Pepper + Ginger Pulled Pork

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. 

Peach Pepper + Ginger Glazed Pork Tenderloin

 

1-2 Pork Tenderloin
3 – 6 tablespoons Peach Pepper + Ginger Jam
Rub seasoning for pork (I used Willie’s Hog Dust)

Season tenderloin with a rub for pork.  Heat grill pan to medium heat. Heat 1 tablespoon oil in pan until hot but not smoking.  Put tenderloin in hot pan and cook on one side for about 8 – 10 minutes. Turn over and cook 8 – 10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides.  Cook until meat registers 155 degrees (15 -20 minutes). Then glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat.

Note: you can also cook this on your grill. Will need to have a pan to collect the juices when you get to the glazing part. Peach Pepper + Ginger can also be used the same way with pork ribs. Delicious!

Scallop & Roasted Pepper Salad w/ Peach Pepper + Ginger Dressing

1 lb scallops (may substitute shrimp)
2 large green or red peppers (or buy roasted peppers and skip this preparation)
2 tomatoes cut into wedges
1 cucumber sliced
1 small sweet red onion chopped (can use white sweet onion or 2 green onions)
½ cup crumbled goat cheese
Mixed salad greens or arugula
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup Sallie’s Greatest Peach Pepper + Ginger jam
Salt & Pepper to taste






Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat until charred. Put peppers in plastic wrap or a brown bag and let stand 10 to 15 minutes until skin wrinkles and can be pulled away. Remove loose skin. Cut peppers in half and remove seeds, then cut into I inch pieces. Arrange salad greens on plates (or in a bowl) top with peppers, onion, tomatoes, cucumbers and goat cheese. Pan sauté 1lb scallops or shrimp in 1 tablespoon olive oil and 1 teaspoon butter. After browning on both sides, put 1 teaspoon of Peach, Pepper + Ginger in pan with 2 tablespoons water. Toss to glaze. Mix olive oil, vinegar, salt, pepper and Peach, Pepper + Ginger jam together. Toss salad with dressing and top with scallops or shrimp. Serves 6.

Peach Pepper + Ginger Glazed Pork Roast

1 Boneless Pork Shoulder
1 lb. bacon
½ jar Peach Pepper +Ginger Jam
1/3 cup apple cider vinegar
¼ cup olive oil
2 cloves fresh minced garlic
Salt and pepper to taste

 








Season pork roast with salt and pepper and let sit overnight or a couple of hours. Mix the Peach Pepper + Ginger Jam, apple cider vinegar, olive oil, garlic (can add salt/pepper to taste if not able to season roast night before). Wrap the roast in bacon and put in a covered Dutch oven pot and bake at 325 degrees for around 2 hours. Then the last hour braise the meat with the Peach Pepper + Ginger glaze several times. Save half of the sauce to use as a finishing sauce with the sliced (or shredded meat). You can serve as the main course for dinner or can make delicious Peach Pepper + Ginger Panini sandwiches! If you make sandwiches I recommend using a hearty whole wheat/grain type bread and spread some Peach Pepper + Ginger Jam on it along with some gouda or provolone cheese if you like. Grill to melt the cheese. Can also top with a fresh tomato!

NOTE: my brother-in-law does this same recipe but slow cooks it on a charcoal grill. Both very tasty!

Peach Pepper + Ginger can also be used as a finishing sauce over pork ribs. Delicious!