Ingredients

The following ingredients have 6 Servings
  • 1 4-pound pork shoulder roast
  • 2 teaspoons  tablespoon coarse salt
  • 1  teaspoon pepper
  • 1 tablespoons canola or vegetable oil
  • 1/3 cup your favorite beer
  • 2 chipotles peppers (diced)
  • 3 tablespoons adobo sauce from the can of chipotles
  • 3 tablespoons peach preserves
  • buns for serving (the above ones are brioche!)
  • 3/4 cups apple cider vinegar
  • 3/4 cups water
  • 1/2 cup sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoons whole black peppercorns
  • 3 peaches (sliced)
  • 2 cups chopped napa cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 lime (juiced)
  • 1 teaspoon olive oil
  • pinch of salt and pepper

Instruction

  • I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.
  • Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed. Stir in the chipotle peppers, the adobo sauce and the peach preserves. Toss well. Cover and let it cook for another 15 to 30 minutes.
  • To serve, pile the pork on brioche buns and top with the quick slaw and pickled peaches. YES.