Recipes & Cooking Tips — peaches

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. Ingredients3 lbs. boneless pork shoulder with skin removed5 – 6 peaches, peeled and rough chopped1 small Walla...