Culinary Pulled Pork Sandwiches with Peach-Olive Jam By Ataque de energia de rádio On Sep 6, 2022 0 Share 1 teaspoon olive oil 3 pounds pork shoulder roast kosher salt, to taste ground black pepper, to taste 4 cloves garlic, quartered 4 cups low-sodium chicken broth 8 ounces dried peaches 1 tablespoon chili powder 1 cup California Black Ripe Olives, wedged 2 teaspoons country mustard 1 ounce arugula 8 onion rolls, split and toasted Heat oven to 375° F. In large, high-sided saute pan, heat oil over medium-high heat. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned. Stir in garlic and continue cooking 3-5 minutes. Pour in chicken broth, peaches and chili powder; bring to boil. Cover loosely with foil and bake in oven 2 hours. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside. Continue to cook pork in oven 30-60 minutes until fork tender. Allow to cool slightly then shred by pulling apart with fork. Assemble sandwiches by spooning pork onto toasted rolls. Top with arugula and peach-olive mixture. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail