Oct 26 2014
I found the recipe at Saveur.com and liked the sounds of it since I like peaches. I changed it to smoke the pork roast until I would wrap it and then braise it instead to get to final temp. Since I was eating alone, the wife went to Dayton to see the grandson play soccer and then shopping, I made a pot of baked beans on the smoker while doing the pork.
I used a bone in pork loin roast and a butt would have been better. The beans did not turn out good, I was using some Jacob’s cattleman’s beans, and they turned out mushy. I had burnt instead of caramelized onions so I was not real happy with my supper. The pork was not as good as I thought it would be but some of you who like sweet BBQ might like this. I tend to like my pork and beef on the savory side.
I used a photo of my lunch sandwich I had today. I did like the combination of the peach jam and Dijon mustard for the spread.
Smokin Don
Recipe:
Peach braised pork
SERVES 10–12 adapted from a recipe at Saveur
Ingredients
FOR THE PORK
• 3 tbsp. olive oil
• 3 lb. boneless pork shoulder
• Kosher salt and freshly ground black pepper, to taste or favorite rub
• 1½ tbsp. smoked paprika
• 2 bay leaves
• 2 cloves garlic, smashed
• 1 large yellow onion, cut into 6 wedges
• 2 (12-oz.) bottles lager beer
• 1 (1-qt.) jar canned peaches in syrup
• FOR THE SANDWICH
• ¼ cup olive oil
• 3 large red onions, thinly sliced
• 1 cup peach jam
• ⅓ cup Dijon mustard
• Sliced multigrain bread, lightly toasted, for serving
• Arugla (optional)
Instructions
Season pork roast with salt and pepper or you favorite rub. Smoke for one hour on smoke mode. Turn heat up to 250 to 275deg. Grill level and cook until and IT of 155 to 160 deg.
Take inside and in a cast iron Dutch oven in little oil sear until well browned and set aside. Add oil if needed and sauté the onions and garlic until soft, stir in the bay leaves and smoked paprika. Add a little of the beer to deglaze the pan and then add the pork roast and the rest of the beer. Spoon half the peaches around the roast. Cover and place back on the smoker for 3 hours until an IT of 190 to 200 deg. You could finish this in your indoor oven but it was nice out so I finished on the smoker.
Remove the roast and let cool. When cool enough to handle shred to desired size in a bowl. Add in the peaches and some of the pan juices.
To serve: Heat oil in a 12″ skillet over medium heat. Cook onions until caramelized, 25–30 minutes. Stir jam and mustard in a bowl; spread over each slice bread. Divide pork and onions between half the bread slices; top with arugula and remaining bread slices.
