Two more days! Two more days!! Methinks it is positively indecent, how much I’m looking forward to the end of the Whole30, but I’m proud that I did it. I got a question on yesterday’s post about whether I’d re-introduce foods one at a time, as suggested by the folks over at Whole9, and blog about the results.
Yes, indeed. I can already tell you one food that will most likely disappear from my diet all together, except in instances when I simply can’t avoid it (like when we eat out): dairy. Yes, even goat and sheep, but I’ll go into that after it’s all over and I report on the results of the Whole30. That will probably be next Tuesday, since I’m going to be extremely busy, then on my way to Columbus, on Friday. We’re also taking Monday off for the Labor Day holiday.
At any rate, here’s yet another pork with peaches recipe. What can I say – we’re just about out of beef (we have another side coming in a week or two), and I’m drowning in peaches. But that’s okay, because pork pairs so well with fruit, and while this may not be the prettiest dish I’ve ever made, it certainly was one of the most delicious.
Normally, I’d have prepared a barbecue sauce to go with the pulled pork (mmmmm, peach barbecue sauce…) but, as a native Texan, I prefer my BBQ sauce both sweet and tangy, as opposed to Memphis-style barbecue sauces which tend to be just tangy, or Kansas City barbecue sauces, which tend to be just sweet. But since sugar of any sort is verboten during Whole30, I decided ripe, juicy peaches (which are both sweet and tangy) would fit the bill just fine.
It is easy, too – the pork shoulder simply goes into the slow cooker with some salt, pepper, onion and garlic. The most difficult part of the recipe is peeling the peaches, which really isn’t hard at all. (You can leave the skins on, but I prefer cooked peaches without them.) Using freestone peaches will make pitting and slicing them much less difficult.
The dish was a huge hit in our house – Beloved and I quibbled over leftovers the next day (we’d have had more leftovers, eliminating the need to quibble over them, but we live with a 17-year-old bottomless pit – need I say more?).
- 3 pounds pork shoulder or picnic roast
- salt and freshly-ground black pepper
- 1 large onion, peeled and chopped
- 2 cloves garlic, minced
- 1 cup chicken stock, preferably homemade
- 3 large peaches, peeled, pitted and cut into eighths
- 1 tablespoon ghee or clarified butter
- 1 tablespoon balsamic vinegar
- Place the pork shoulder in a slow cooker just large enough to hold it comfortably; season with salt and pepper.
- Spread the minced garlic over the top of the shoulder, then scatter the onions over the surface. Pour the chicken stock around, not over, the pork; cover and cook on low for 8 to 10 hours.
- Carefully remove the pork from the slow cooker to a large cutting board. Using a slotted spoon, remove the pieces of onion from the pot and add to the shoulder. Pull the pork apart using two forks, working the onion and liquid from the crock, if needed to keep the meat moist, until completely shredded. Move the pork to a bowl or other suitable container; cover and keep warm.
- In a large skillet or sauté pan, melt the ghee over medium high heat. Arrange the peach slices in the skillet and cook until they begin to brown and release their juices. Turn the peach slices once; cook briefly and remove to a plate. Reduce the heat to medium and add the balsamic vinegar to the skillet and stir until a sauce is formed. Return the peaches to the pan and gently toss to coat with the balsamic glaze.
- Divide the pork between 8 plates and top with the peaches and sauce.
- Nutrition (per serving): 373 calories, 23g total fat, 110.2mg cholesterol, 148.2mg sodium, 717.3mg potassium, 9g carbohydrates, 1.2g fiber, 6.5g sugar, 31.2g protein