Peach and Apricot Pulled Pork May 17, 2009
Posted by Eli in : Uncategorized , trackbackSo lately, we’ve been pork crazy around here. Max made some bacon the other day, and I decided that I’d try making pulled pork because it’s my hot body, i do what i want. I was sitting at my desk on friday with terrible RSA (restaurant selection anxiety) agonizing over where I should spend my hard earned loot. I was yelping around for some inspiration and really felt like something BBQ’ed or smoked meat item. Just as i was narrowing down my choice, I heard rumblings from the office kitchen. Turns out some meeting had been catered and there was ample leftovers. With that, I abandoned my quest for a tasty restaurant opting for the free option (economy folks, economy). As the day came to a close I still had that subconscious mind and stomach rumble for some tasty meat eats and my mind zero’ed in on pulled pork.
Most grocery stores route you through the fruits and veggies when you enter (gives your mind the perception that everything in the store is fresh and not packaged – trust me, I’m a food psychologist) so I decided that a pulled pork would be awesome with a peaches and apricots sauce. Now that I had my ingredients, I was ready to head home and get started.
Pork N' Peaches (and apricots)
Back at Kitchen de la Freshman, I busted out my trusty dutch oven purchased at Surfas (www.surfasonline.com/) with a bday gift certificate. Into the dutch oven went some broth, lotsta cut up peaches and apricots and some cayenne pepper. I seared the pork first in butter (hey it’s not like this meal was every progressing towards the “light and healthy” quandrant anyway) and then popped it into the already simmering liquid. I covered it and put it in the oven at 275 for 4.5 hours.
my roomate walked in as i was lighting this shot with a lamp and when she turned the corner and stumbled upon this food porn shoot i could clearly tell was out of her comfort zone
After 4.5 hours, I removed the pork, pulled it, and place it into a seperate dish. I then reduced the remaining fruit and pork meat broth for 2 hours by simmering it on the stove top. I added more salt and pepper, some chili paste and some brown sugar. After 2 hours it was a thick paste with awesome viscosity. Since it was past 2am, you might think I went to bed and would try the porks of my labor the next day. Well, you sir would be wrong. I busted out a baguette, popped it in the oven to toast it a bit, spread the apricot/peach pork meat dripping sauce i’d reduced and pilled that pulled pork high. I poured myself a 7 and 7 plopped down on the couch and chuckled to myself with glee.
Note: i thought I took a picture of the finished product but it turns out i actually smashed that sammy before I could even snap one but no fear there is still plenty of pulled pork and sauce so I’ll twitpic a sambone pictorial later this week.
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