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Jalapeño Peach Pulled Pork

Active Time: 30 minutes
Total Time: 5 hours • Serves: 10

2 tablespoons ground cumin
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 whole (unsliced) Pride of the Farm pork butt (about 8 pounds), trimmed if desired
1 jar (18 ounces) Schnucks peach or apricot preserves (about 1-1/3 cups)
6 large jalapeño chile peppers (about 6 ounces), sliced (about 1-1/2 cups)
1 (12-ounce) can or bottle lager beer

1. 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- to 8-quart saucepot with tight-fitting lid. Spread preserves all over pork. Sprinkle jalapeños around pork, then pour beer into Dutch oven.

2. Cover Dutch oven with lid. Bake 4-1/2 to 5 hours or until pork reaches a minimum internal temperature of 190°F.

3. 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 in Dutch oven; 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.

Each serving: about 686 calories, 36 g total fat(15 g saturated), 166 mg cholesterol, 1277 mg sodium, 36 g carbohydrate, 1 g fiber, 23 g sugars, 44 g protein