Recipe of the Day

Pulled Pork with Spicy Peach-Mustard Sauce

Ingredients

1                    Bone-in pork shoulder (about 6lb)
                      Salt and pepper
1Tbs              Mustard seed
2C                 Cider vinegar
4                    Red onions (4 sliced, 3 diced)
1/2C              Unsalted organic butter (1 stick)
3                    Garlic cloves (chopped)
2C                 Pureed tomatoes
2Tbs              Tomato paste
1C                 Peach jam
1/2C              Dijon mustard
1/2C              Kentucky bourbon (Blanton's or Booker's)
1/2C              Clover honey
1/4C              Black strap molasses (or pure maple syrup)
1Tbs              Siracha
12                  Hoagie rolls

Directions

Preheat the oven to 300*F.  Lightly oil a large baking pan.

Place the pork shoulder in the prepared pan and rub with ! Tbs sea salt, 1 Tbs fresh cracked pepper, and the mustard seeds.  Pour 1 cup of the vinegar and 1 cup water over and around the pork.  Scatter the sliced onions over and round the meat.  Cover with aluminum foil and roast for 4 hours.  Remove the foil and continue to roast until internal temperature at the thickest part of pork furthers away from the bone registers 180*F and the juices run clear.  This usually takes about an hour, depending on your oven.  So pay close attention.  Remove pork from pan and let stand 1 hour.  Using 2 forks, shred the pork, discarding any fat.  Place 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.

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, molasses, remaining vinegar, and the siracha and stir to mix well.  Season with sea salt and fresh cracked 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.

Mix half of the sauce with the shredded pork.  Mound the pork on a large serving platter and place the rolls around.  The remaining sauce can be used to increase the flavor if wanted.  Serve with a cold purple slaw.