Pepper Peach Pork Recipe

Name: Pepper Peach Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 tablespoons kosher salt; Freshly ground black pepper; 1 tablespoon sugar; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 8 pounds Boston butt or pork shoulder roast; 2 large sweet onions, peeled and thinly sliced; 4 medium peaches, peeled, pitted, and chopped; 1 tablespoon brown sugar; 1/4 cup white miso; 3 jalapenos, seeded and chopped fine; 1/2 cup chopped cilantro stems (from the top, not the root end; you'll need the leaves, too); 6 cloves garlic, minced; 4 tablespoons rice vinegar, divided; 1/2 cup cilantro leaves, chopped; 1 red onion, peeled and sliced

Servings: persons

3 tablespoons kosher salt
Freshly ground black pepper
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
8 pounds Boston butt or pork shoulder roast
2 large sweet onions, peeled and thinly sliced
4 medium peaches, peeled, pitted, and chopped
1 tablespoon brown sugar
1/4 cup white miso
3 jalapenos, seeded and chopped fine
1/2 cup chopped cilantro stems (from the top, not the root end; you'll need the leaves, too)
6 cloves garlic, minced
4 tablespoons rice vinegar, divided
1/2 cup cilantro leaves, chopped
1 red onion, peeled and sliced

1
Mix together salt, pepper, sugar, cumin, and coriander in a bowl; rub all over the Boston butt. Cover in plastic wrap and refrigerate overnight.
2
In a large skillet, heat olive oil over medium-high heat. Sear pork for 3 minutes per side, until browned all over. Place in slow cooker.
3
Reduce heat to medium-low. Add in onions and a little salt, and let cook until starting to brown, around 15 to 20 minutes. While onions are cooking, toss your peaches in a bowl with the brown sugar and let macerate.
4
Add the peaches and sugar to the pan with the onions, raise heat to medium-high, and cook, stirring occasionally, about 5 minutes. Add in miso paste and stir until fully incorporated.
5
Pour over the pork in slow cooker and turn it to coat. Add in jalapenos, cilantro, garlic, and 1 tablespoon rice vinegar. Cover and cook on low for 8 hours or until falling apart. Take off the heat and add in 1 tablespoon rice vinegar.
6
Meanwhile, pickle your red onion slices by sprinkling with some salt and covering with remaining 2 tablespoons rice vinegar. When ready to serve the pork, sprinkle servings with some cilantro and slices of pickled onion.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons kosher salt, Freshly ground black pepper, 1 tablespoon sugar, 1 teaspoon ground cumin, and more.

Yes, Pepper Peach Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Peach Pork

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