Pulled Pork with Peach Olive Jam


  • 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


  1. Heat oil in a large high sided sauté pan over medium-high heat.
  2. Season pork with salt and pepper to taste and place in pan and cook for 3-4 minutes on each side until browned.
  3. Stir in garlic and continue cooking for 3-5 minutes.
  4. Pour in chicken broth, peaches and chili powder and bring to a boil.
  5. Cover loosely with foil and place in a 375°F oven for 2 hours.
  6. Carefully remove peaches with a slotted spoon and transfer to a small mixing bowl.
  7. Stir in California Ripe Olives and mustard and set aside.
  8. Continue to cook pork in oven for an additional 30-60 minutes until fork tender.
  9. Allow to cool slightly, then shred by pulling apart with fork.
  10. Assemble sandwiches by spooning pork onto toasted rolls.
  11. Top with arugula and peach olive mixture.* substitute apricots if necessary
Nutritional Analysis Per Serving:

Calories 500, Fat 17g, Cholesterol 120mg, Sodium 800mg, Carbohydrate 43g, Protein 41g, Calories from fat 32%