Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread

Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread

Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread

Canned peaches melt deliciously into the braise for the pork shoulder in these satisfying sandwiches. Get the recipe for Peach-Braised Pulled Pork Sandwiches »James Roper

Canned peaches melt deliciously into the braise for the pork shoulder in these satisfying sandwiches. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.

Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread
From SAVEUR Issue #163 Canned peaches melt deliciously into the braise for the pork shoulder in these satisfying sandwiches.
Yield: serves 10-12

For the Pork

  • 3 tbsp. olive oil
  • 3 lb. boneless pork shoulder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 12 tbsp. smoked paprika
  • 3 whole cloves
  • 2 bay leaves
  • 2 cloves garlic, smashed
  • 1 large yellow onion, cut into 6 wedges
  • 2 (12-oz.) bottles lager beer
  • 1 (1-qt.) jar canned peaches in syrup, drained or use store-bought, 1 cup syrup reserved

For the Sandwich

  • 14 cup olive oil
  • 3 large red onions, thinly sliced
  • 1 cup peach jam
  • 13 cup Dijon mustard
  • Sliced multigrain bread, lightly toasted, for serving
  • Baby arugula, for serving

Instructions

  1. Make the pork: Heat oven to 325°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season pork with salt and pepper. Cook until browned, 10–12 minutes; transfer to a plate. Add paprika, cloves, bay leaves, garlic, and onion to pan; cook until golden, 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; add half the peaches. Bake, covered, until pork is tender and an instant-read thermometer inserted into pork reads 190°, 3–3 12 hours. Let cool, then using 2 forks or your hands, shred pork; transfer to a bowl. Slice remaining peaches; fold into pork with 12 cup pan drippings and peach syrup.
  2. To serve: Heat oil in a 12″ skillet over medium heat. Cook onions until caramelized, 25–30 minutes. Stir jam and mustard in a bowl; spread over each slice bread. Divide pork and onions between half the bread slices; top with arugula and remaining bread slices.