Thursday, December 25, 2014

Canned peaches

With everyone headed off to college I am finding myself looking for more ways to use my canned goods than ever, which is not a bad thing to happen.  Today I was talking to my best friend from Maine and told her we were still overloaded with canned peaches and she said "they are delicious in pulled pork". I went googling and to be honest I have not tried this recipe but by the looks of it with the peaches, the lager and the Dijon mustard it is a winner.  We have farm fresh pork roasts in the freezer, arugula in the greenhouse, peach jam and canned peaches on the shelves and it is 40 degrees outside...this is definitely going into the crockpot this week! 

  • 3 tbsp. olive oil
  • 3 lb. boneless pork shoulder
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ tbsp. smoked paprika
  • 4 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

  • ¼ cup olive oil
  • 3 large red onions, thinly sliced
  • 1 cup peach jam
  • cup Dijon mustard
  • Sliced multigrain bread, lightly toasted, for serving
  • Baby arugula, for serving


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°, 3–3½ hours. Let cool, then using 2 forks or your hands, shred pork; transfer to a bowl. Slice remaining peaches; fold into pork with ½ 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.


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