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
Test Kitchen Notes
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
Freshly ground black pepper
Boston butt or pork shoulder roast
large sweet onions, peeled and thinly sliced
medium peaches, peeled, pitted, and chopped
jalapeños, seeded and chopped fine
chopped cilantro stems (from the top, not the root end; you'll need the leaves, too)
cloves garlic, minced
rice vinegar, divided
cilantro leaves, chopped
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.