Bourbon Peach Pork Shoulder
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Bourbon Peach Pork Shoulder
Category
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Ginger Crush olive oil
- 1 bone-in pork shoulder roast, 4-5 pounds
- 1 large onion, halved and thinly sliced
- 2 garlic cloves, minced
- 2 large peaches, sliced
- 2 nectarines, sliced
- 1/2 cup Fustini's Michigan Apple balsamic
- 1/2 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup light molasses
- 4 whole cloves
- 3 cardamom pods
- 1 tablespoon dry mustard
- 2 tablespoons brown sugar
Ingredients
Directions
- Warm olive oil in a Dutch oven over medium-high heat. Pat roast dry. Season with salt and pepper. Add to pot and brown well on all sides, about 15 minutes total. Remove from pot and reserve.
- Drain all but 2 tablespoons of fat from the pan and return to medium heat. Add onions with a pinch of salt and cook until they begin to caramelize about 10 minutes. Add garlic and fruit and cook 5 minutes longer. Add vinegar, bourbon, soy sauce, molasses, cloves, cardamom pots and mustard to the pot. Brint to a boil, scraping down bits from the bottom of the pot.
- Return pork to the pot. Cover and place in a 250 degree oven for 6-8 hours. Remove from oven and place pork on a rimmed plate. Skim fat from sauce then simmer for five minutes until reduced. Add in any additional juices from the platter of pork. Season to taste with sugar, salt and an additional splash of vinegar. Serve pork with sauce.
Recipe Note
Adapted from "Season to Taste"