Pulled Pork with Peach Olive Jam
Serves 8
Ingredients
- 1 teaspoon olive oil
- 3 pounds pork shoulder roast
- Kosher salt and ground black pepper to taste
- 4 cloves garlic, quartered
- 4 cups low sodium chicken broth
- 8 ounces dried peaches*
- 1 tablespoon chili powder
- 1 cup California Black Ripe Olives, wedged
- 2 teaspoons country mustard
- 1 ounce arugula
- 8 onion rolls, split and toasted
Directions
- Heat oil in a large high sided sauté pan over medium-high heat.
- Season pork with salt and pepper to taste and place in pan and cook for 3-4 minutes on each side until browned.
- Stir in garlic and continue cooking for 3-5 minutes.
- Pour in chicken broth, peaches and chili powder and bring to a boil.
- Cover loosely with foil and place in a 375°F oven for 2 hours.
- Carefully remove peaches with a slotted spoon and transfer to a small mixing bowl.
- Stir in California Ripe Olives and mustard and set aside.
- Continue to cook pork in oven for an additional 30-60 minutes until fork tender.
- Allow to cool slightly, then shred by pulling apart with fork.
- Assemble sandwiches by spooning pork onto toasted rolls.
- Top with arugula and peach olive mixture.* substitute apricots if necessary
