Peach Pulled Pork Food

SHREDDED PORK WITH BLACK PEPPER-PEACH GLAZE

Shredded Pork with Black Pepper-Peach Glaze image

Provided by Trisha Yearwood

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 7

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

Steps:

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.

JUST PEACHY PORK TENDERLOIN

Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

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