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Author Notes: I had peaches and peppers that I wanted to use up, and pork seemed like the right partner. White miso, cilantro, and onions two ways finish it up. —wenderzz
Food52 Review: This was really delicious. I liked the use of miso, cilantro, and jalapeño with the peaches. I think this combination was different and unique; hit all the sweet, spicy, and salty notes. I also liked using a rub, as that was all the seasoning the pork needed. The pickled red onion sub-recipe was a bonus. It was pretty easy to follow, though I would have liked more direction about what to do with the sauce once the pork has finished cooking. —emily olson
Serves 8 or more
- 3 tablespoons kosher salt
- Freshly ground black pepper
- 1 tablespoon sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 8 pounds Boston butt or pork shoulder roast
- 2 large sweet onions, peeled and thinly sliced
- 4 medium peaches, peeled, pitted, and chopped
- 1 tablespoon brown sugar
- 1/4 cup white miso
- 3 jalapeños, seeded and chopped fine
- 1/2 cup chopped cilantro stems (from the top, not the root end; you'll need the leaves, too)
- 6 cloves garlic, minced
- 4 tablespoons rice vinegar, divided
- 1/2 cup cilantro leaves, chopped
- 1 red onion, peeled and sliced
- Mix together salt, pepper, sugar, cumin, and coriander in a bowl; rub all over the Boston butt. Cover in plastic wrap and refrigerate overnight.
- In a large skillet, heat olive oil over medium-high heat. Sear pork for 3 minutes per side, until browned all over. Place in slow cooker.
- Reduce heat to medium-low. Add in onions and a little salt, and let cook until starting to brown, around 15 to 20 minutes. While onions are cooking, toss your peaches in a bowl with the brown sugar and let macerate.
- Add the peaches and sugar to the pan with the onions, raise heat to medium-high, and cook, stirring occasionally, about 5 minutes. Add in miso paste and stir until fully incorporated.
- Pour over the pork in slow cooker and turn it to coat. Add in jalapeños, cilantro, garlic, and 1 tablespoon rice vinegar. Cover and cook on low for 8 hours or until falling apart. Take off the heat and add in 1 tablespoon rice vinegar.
- Meanwhile, pickle your red onion slices by sprinkling with some salt and covering with remaining 2 tablespoons rice vinegar. When ready to serve the pork, sprinkle servings with some cilantro and slices of pickled onion.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit