Peach and Bourbon Braised Pork Shoulder

This weekend, I was with a group of friends who are currently in the midst of studying for the bar. Needless to say, a comforting meal was definitely what they needed. This pork dish is exactly that.

Peach and Bourbon Braised Pork

Serves 4-6

What You’ll Need:

  • 3 lbs of pork shoulder, bone in
  • 3 peaches, pitted and quartered, skin left on
  • 1 yellow onion, thinly sliced
  • 2 Serrano peppers, seeded and minced
  • 1 head of garlic, cloves smashed
  • 1 cinnamon stick
  • 3/4 cup bourbon
  • 1/4 dark brown sugar
  • 1/2 cup soy sauce
  • 1/4 balsamic vinegar
  • 1/2 bunch of thyme
  • 2 bay leaves
  • Canola or vegetable oil


What to Do:

1. The night before cooking, rub the pork shoulder with salt and refrigerate over night.
2. The next day, preheat oven to 300 F.
3. Pat the pork shoulder dry with paper towel. In a very hot cast iron pan (or sauté pan) heat 3 tablespoons of canola then sear the pork until dark brown on all sides. Set aside.
4. Using the same pan on medium heat, (make sure there aren’t burnt bits in the pan, wipe it out if there are), cook the the onions in oil until they have turned golden brown. Add the serranos and crushed garlic until fragrant. Set mixture aside.
5. Wipe the pan clean, add more canola oil, and sear the peaches until the cut sides have turned golden brown. Combine with the onion mixture.
6. Mix the brown sugar, soy sauce, balsamic vinegar, and bourbon together.
7. Place all ingredients into a deep pot or braising dish. The dish should allow for a lid or foil to go on top without the pork sticking out. Make sure to mix everything together to evenly distribute the ingredients throughout the dish. The liquid should come up 1/2 to 3/4s way up the pork shoulder.
8. Cook for about 4-5 hours, turning the pork over once half way through the cooking process.
9. The pork will be done when fork tender, meaning when piercing the meat with a fork, it comes out without any resistance.
10. Allow the pork to cool down a little in it’s juices.
11. Break the pork into chunks, leaving it with the sauce and juices.
12. Serve over cornbread, grits, mashed potatoes, or something starchy that will soak up all of the delicious juices!

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