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Adapted from "How Sweet Eats"
Sear pork roast by heating a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.
Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred-it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed. Stir in the chipotle peppers, the adobo sauce and the peach preserves. Toss well. Cover and let it cook for another 15 to 30 minutes. To serve, pile the pork on brioche buns and top with the quick slaw and pickled peaches.
Heat the vinegar, agrodolce, sugar, salt, and red pepper in a saucepan over medium heat, stirring until the sugar dissolves. Bring the mixture to a boil and boil it for 2 minutes. Turn off the heat and let it cool for 10 minutes. Place the peaches in a jar or bowl and pour the mixture over top. Let the peaches sit for 30 minutes before using them. To each, scoop them out with a slotted spoon.
Combine the cabbage and cilantro in a bowl. Add in the lime juice, olive oil, salt and pepper and toss well. Let this sit for 10 minutes or so before serving.
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