Pulled Pork with Spicy Peach-Mustard Sauce

Prep Time: 35 minutes
Cook Time: 270 minutes
Servings: 12

This pulled pork, doused in a sweet- and-sour 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 freshly ground pepper
  • 1 Tbs. mustard seeds
  • 2 cups (16 fl. oz./500 ml) cider vinegar
  • 4 yellow onions, sliced, plus 3 onions, chopped
  • 1/2 cup (4 oz./125 g) unsalted butter
  • 3 garlic cloves, minced
  • 2 cups (16 fl. oz./500 ml) canned crushed tomatoes
  • 2 Tbs. tomato paste
  • 1 cup (10 oz./315 g) peach jam
  • 1/2 cup (4 oz./125 g) Dijon mustard
  • 1/2 cup (4 fl. oz./125 ml) aged Kentucky bourbon
  • 1/2 cup (6 oz./185 g) honey
  • 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
  • 1 Tbs. hot pepper sauce
  • 12 soft sandwich rolls

Directions:

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

Put the pork shoulder in the prepared pan and rub with 1 Tbs. salt, 1 Tbs. pepper and the mustard seeds. Pour 1 cup (8 fl. oz./250 ml) of the vinegar and 1 cup (8 fl. oz./250 ml) water over and around the pork. Scatter the sliced onions over and around the meat. Cover with foil and roast for 4 hours.

Meanwhile, in a saucepan over medium heat, melt the butter. Add the chopped onions and the garlic and cook, stirring occasionally, until the onions are soft and beginning to brown, about 10 minutes. Add the tomatoes, tomato paste, jam, mustard, bourbon, honey, brown sugar, the remaining 1 cup vinegar and the hot pepper sauce and stir to mix well.  Season with salt and pepper. Bring to a boil, reduce the heat to very low and simmer, uncovered, stirring occasionally, until the sauce is dark and thick, about 2 hours. Let cool for 15 minutes.

Remove the foil and continue to roast until an instant-read thermometer inserted into the thickest part of the pork away from the bone registers 180°F (82°C) and the juices run clear, about 1 hour. Remove the pork from the pan and let stand for 1 hour. Using 2 forks, shred the pork, discarding any fat. Put the pork in a bowl. Using a slotted spoon, lift the roasted onions from the pan and add to the pork. Mix well to combine.

Mix half of the sauce with the shredded pork. Mound the pork on a large platter and place the rolls on a plate. Serve, passing the remaining sauce at the table. Serves 12.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)