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Slow Cooked Pork Shoulder with Peaches

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We love pork shoulders, so here is the new recipe I tried recently. We had a lot of leftovers. The leftover meat I used to make enchiladas with the homemade recipe I also have on this blog.

Slow Cooked Pork Shoulder with Peaches
1 4lb Pork Shoulder
2 tsp paprika
1 tsp kosher salt
1 tsp black pepper
1/2 cup water
1 tsp orrington chicken stock
1/3 cup balsamic vinegar
1/3 cup molasses
2 tbsp soy sauce
1 peach, peeled and chopped
2 tsp white sugar
1/2 red onion, sliced on the vertical
6 garlic cloves, sliced

4 carrots, chopped in large bites
1 onion, cut in half
2 tsp cornstarch
2 tsp water

In a large high sided saute pan, heat up a little olive oil. While heating, sprinkle the pork shoulder with the paprika, salt and pepper. Brown the pork shoulder in the pan on all sides and then transfer to the slow cooker.  Next, combine the water and the next 4 ingredients through the soy sauce. Pour into the saute pan, scraping any bits of pork shoulder left. Add in the peach and white sugar and stir for 1 minute. Pour over the pork shoulder. Cover the top of the pork shoulder with the onion slices, and garlic cloves. Put the top on the slow cooker and cook for 6 hours. At 4-6 hours in, I added carrots and an onion to serve with the meat. This is optional. Cook another hour.

Once meat is able to shred easily, pull out the shoulder to a dish. Pour the liquid from the slow cooker into a sauce pan and bring to a boil. In a separate dish, add in the cornstarch and water and whisk together. Carefully add this to the pan drippings and let sauce thicken.

I served this over polenta with chives and kale chips. The kids loved it.

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