| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 to 4 pounds boneless pork shoulder
- 1/4 cup freshly cracked black pepper
- 1/4 cup packed brown sugar
- 2 tablespoons kosher salt
- 2 cups sliced fresh or frozen peaches (about 3 peaches)
- 1 cup sweet peach tea
- Texas toast, for serving, optional
Instructions
- Position an oven rack in the lowest position and preheat the oven to 300 degrees F.
- Cut the pork shoulder fat-side up into 4 quarters, making sure each quarter has some of the fat cap. Mix together the pepper, sugar and salt in a small bowl, then rub all over the pork.
- Put the peaches in the bottom of a large Dutch oven. Rest the pork fat-side up on top of the peaches. Bake until the pork is very tender and shreds easily, 3 1/2 to 4 hours. Transfer to a large bowl and let rest until cool enough to shred, keeping all the juices in the pot. Shred and reserve.
- While the pork rests, place the pot with the cooking juices over medium-high heat. Once it starts to bubble, pour in the peach tea and use a wooden spoon to scrape up any browned bits from the bottom and sides of the pot. Return to a boil, reduce the heat to medium and let simmer until the sauce is thickened slightly, 2 to 3 minutes. Add the shredded pork back in the pot and toss to combine.
- Serve the pork with slices of Texas toast if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 704 |
| Total Fat | 48 g |
| Saturated Fat | 17 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 47 g |
| Cholesterol | 188 mg |
| Sodium | 868 mg |
Reviews
Can you do this in a crock pot? If so, what are the adjustments?
Review: I made this recipe, but used a pork tenderloin. I cooked the tenderloin until fork tender and could be shredded (about 155 degrees F). I also subbed Crystal Light Peach Tea for the real thing. As for the pepper, I used a few teaspoons. I wanted a lighter version of this recipe and it did not disappoint. It is so good!
I cut the pepper back and it’s still a bit too spicy. I can imagine how spicy it would be using the amount in the recipe. I also added garlic cloves….because I use garlic in everything! The pork was good but next time I’ll cut back the pepper back even more.
Can you do this in a crockpot/slow cooker? If so, what adjustments did you make?
We really enjoyed this. It was quite a task grinding all that pepper. Definitely recommend serving on a bun or toast as a sandwich. It lessens the blow of the pepper. Or consider reducing the amount of pepper.
When in doubt about an ingredient when making a RUB for your beef, pork etc, prepare the rub according to recipe leaving the spice in question to the end. Add ingredient and taste (I use my finger when making for my family) until you reach your desired taste. This process will eliminate having to throw out your finished product.
Awesome recipe, rub is simple and pepper does not over power the meat. Will definitely be making this again.
Made this with a 5lb pork shoulder and thought it looked like too much pepper but used the 1/4 cup fresh ground pepper. It was terrible. Everyone’s mouth burned and what was left was tossed. It had good flavor except for the pepper which overwhelmed everything.
This looked so delish – and it was DELICIOUS! I made the recipe and was a hit with my husband and dinner guests! I served with mashed potatoes and fresh green beans and salad along with crusty fresh sourdough dough bread . Thanks so much Trisha !
This was delicious and easy! I added a splash of bourbon to the sauce and it really kicked it up a notch. Will definitely make again.