Jalapeño Peach Pulled Pork
This pulled pork recipe from Schnucks puts a spicy spin on a family favorite.
10 Serving(s)
Ingredients
- 2 tbsp. ground cumin
- 2 tbsp. kosher salt
- 1 tbsp. ground black pepper
- 1 whole (unsliced) pork butt, trimmed
- 18 oz. peach or apricot preserves
- 6 large jalapeño peppers, sliced
- 12 oz. lager beer
Instructions
- Preheat oven to 325°F. In cup, stir cumin, salt and pepper. Rub cumin mixture all over pork. Place pork, fat side up, in Dutch oven or heavy 6-8 quart saucepan with tight-fitting lid. Spread preserves all over pork. Sprinkle jalapeños around pork, then pour in beer.
- Bake with lid on for 4 1/2 to 5 hours or until pork reaches a minimum internal temperature of 190°F.
- Transfer pork to large bowl. Trim off and discard desired amount of fat. Remove bone. With 2 forks, shred pork. Skim off and discard any fat. Pour about 2 1/2 cups of remaining liquid into shredded pork. If desired, save any remaining liquid for reheating leftovers. Makes about 12 cups pork.
Nutrition Facts
686 Calories Per ServingFat: 36gSaturated Fat: 15gCholesterol: 166mgSodium: 1277mgCarbohydrates: 36gFiber: 1gSugars: 23gProtein: 44gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe