Lisa Atwood, Rebecca Courchesne, Rick Field

Pulled Pork with Spicy Peach-Mustard Sauce

Name: Pulled Pork with Spicy Peach-Mustard Sauce
Yield: Serves 12
Ingredients: 2 cups (16 fl oz/500 ml) puréed canned tomatoes; 1 bone-in pork shoulder, about 6 lb (3 kg); Salt and ground pepper; ½ cup (4 oz/125 g) Dijon mustard (purchased); ½ cup (4 fl oz/125 ml) aged Kentucky bourbon; 1 Tbsp hot-pepper sauce; 3 cloves garlic, chopped; ¼ cup (2 oz/60 g) firmly packed dark brown sugar; 1 cup (10 oz/315 g) Peach Jam; 2 Tbsp tomato paste; ½ cup (4 oz/125 g) unsalted butter; 2 cups (16 fl oz/500 ml) cider vinegar; 12 soft sandwich rolls; 4 yellow onions, sliced, plus 3 onions, chopped; ½ cup (6 oz/185 g) honey; 1 Tbsp mustard seeds

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This pulled pork, doused in a sweet-and-sour soaking sauce with a generous helping of peach jam, is perfect picnic fare. Serve it on a platter alongside soft sandwich rolls, sliced dill pickles, and coleslaw, allowing diners to assemble their own sandwiches.

Ingredients

1 bone-in pork shoulder, about 6 lb (3 kg)
Salt and ground pepper

Sandwich

Method

Preheat the oven to 300°F (150°C). Lightly oil a large baking pan.

Place the pork shoulder in the prepared pan and rub with 1 Tbsp salt, 1