Pork goes well with lots of fruits, but right now is the perfect time to take advantage of the opportunity to make it with one of my all time favorites–peaches. The peaches release a lot of juice as you cook them, leaving your pork with a thick, sweet sauce at the end. Since the peaches won’t be recognizable at the end, this is a perfect way to use bruised peaches if you're like me and bruise them on the way home from the farm.
3 lbs. boneless pork shoulder with skin removed
5 – 6 peaches, peeled and rough chopped
1 small Walla Walla onion, diced
3/4 cup dry white wine
3/4 cup broth (pork, chicken or veggie)
2 teaspoons paprika
2 tablespoons honey
salt and pepper
Rub the pork with salt and pepper. (Do this the night before, if possible.)
In a large, heavy bottomed pot or dutch oven, brown the pork on all sides over high heat, then remove to a plate (3 – 5 minutes per side).
Turn the heat to medium. In the fat that has rendered off the pork, saute the onion and peaches until the onion is translucent (4 – 6 minutes). Add the paprika, honey, salt, and pepper.
Add the broth and wine and bring to a boil, stirring occasionally. Return the pork to the pot and spoon some of the liquid and peaches over it. Cover and reduce heat to low.
Cook until the pork is falling apart (about 6 hours), flipping the meat occasionally. You can speed the process along by pulling it from the liquid after a couple hours and cutting it or pulling it apart with tongs and returning it to the liquid. If the liquid starts to seem low, add more broth or wine or use water.
When you are about a half an hour from serving, taste and adjust the seasoning. If you feel there is too much liquid, turn to a boil and reduce it. Serve on buns with some fresh peach slices and a side salad.