Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread

Name: Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread
Ingredients: 3 tbsp. olive oil; 3 lb. boneless pork shoulder; Kosher salt and freshly ground black pepper, to taste; 1 1⁄2 tbsp. smoked paprika; 3 whole cloves; 2 bay leaves; 2 cloves garlic, smashed; 1 large yellow onion, cut into 6 wedges; 2 (12-oz.) bottles lager beer; 1 (1-qt.) jar canned peaches in syrup, drained or use store-bought, 1 cup syrup reserved; 1⁄4 cup olive oil; 3 large red onions, thinly sliced; 1 cup peach jam; 1⁄3 cup Dijon mustard; Sliced multigrain bread, lightly toasted, for serving; Baby arugula, for serving

www.saveur.com

From SAVEUR Issue #163 Canned peaches melt deliciously into the braise for the pork shoulder in these satisfying sandwiches.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

3 tbsp. olive oil
3 lb. boneless pork shoulder
Kosher salt and freshly ground black pepper, to taste
1 1⁄2 tbsp. smoked paprika
3 whole cloves
2 bay leaves
2 cloves garlic, smashed
1 large yellow onion, cut into 6 wedges
2 (12-oz.) bottles lager beer
1 (1-qt.) jar canned peaches in syrup, drained or use store-bought, 1 cup syrup reserved
1⁄4 cup olive oil
3 large red onions, thinly sliced
1 cup peach jam
1⁄3 cup Dijon mustard
Sliced multigrain bread, lightly toasted, for serving
Baby arugula, for serving