Serves a Crowd

Pepper Peach Pork

July 26, 2016
3 Ratings
  • Serves 8 or more
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

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

What You'll Need
  • 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
  1. Mix together salt, pepper, sugar, cumin, and coriander in a bowl; rub all over the Boston butt. Cover in plastic wrap and refrigerate overnight.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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