Pulled Pork Sandwiches with Spicy Peach Barbecue Sauce

Grocery

1 pork tenderloin

All natural whole grain rolls, whatever you prefer

1 pound fresh peaches (about 3 medium)

1 sweet onion (such as Vidalia)

1 jalapeno 

Garlic

Pantry

Raw cane sugar or organic dark brown sugar

Whole grain mustard

Chili powder

Dry mustard

Sea salt

White Pepper

Apple Cider Vinegar

Honey

Canola Oil

Directions

Rinse the pork and pat dry. Make rub for pork by combining 2 tablespoons each of salt, pepper, dry mustard, sugar, and chili powder. Coat each side of pork tenderloin and place in slow cooker along with 1 cup of apple cider vinegar, 3 cups water and 4-5 garlic cloves, roughly chopped. Cook on low for about 2 hours per pound.

Meanwhile, prep the barbecue sauce:

Cut an X in bottom of each peach. 

Blanch in a medium saucepan of boiling water for 10 seconds. Transfer with a slotted spoon to a bowl of ice water and cool. Peel peaches and coarsely chop. Mince ½ the onion, the whole jalapeno (include the seeds and membranes for added heat), and a pinch of kosher salt and cook in 1 tablespoon canola oil in a saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add chopped peaches, 1 cup vinegar, 1 tablespoon mustard, 2 tablespoons honey, 1 tablespoon sugar, and ½ teaspoon each chili powder and dry mustard. Simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes. 

Purée in a blender or food processor (use caution if you blend while warm).

Shred the pork and serve on your favorite whole-grain rolls topped with the barbecue sauce. I served mine with homestyle coleslaw on the side.

Bon Appetit! Kelly


All photos by Kelly Waters