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| Pork Shoulder with Fresh Peaches |
Ingredients:
2 TBS Cane Sugar
(Brown or White)
2 TBS Cream of Tartar
10 TBS Unflavored Beef Gelatin
1 TBS Sea Salt
Dash of Allspice
1 cup Apple Cider Vinegar
1 cup Ceres brand Guava Juice
(blends well with ACV)
2.34 lb pork shoulder (milk fed)
5 peaches, skinned and halved.
Defrost in water and/or bring meat to room temperature. Mix the dry ingredients together until there are no clumps. Add liquid while stirring and let set. Line the bottom of a roasting pan or deep dish with peach halves. Place roast on top. Cover peaches and roast with gelatin mixture. Bake at 300* for at least 90 minutes. Let rest. (90 minutes is the upper limit on my toaster oven. We set it cooking, went for a stroll, came back in about 3 hours.) Serve with rice or mashed potatoes.
This is a tangy dish with a touch of sweet...catered to an adult palate. Young ones might appreciate some additional sugar to cut the tart. Ketchup Boy managed to voluntarily put away multiple servings over the course of the weekend without adding extra sugar (something he's not shy about).... yet never would admit he liked it. Go figure...
That sounds delicious! Hmmm,milk fed interesting.
ReplyDeleteI can't talk my mate into buying a pig. I am still working on it.
Pork and peaches sounds like a very good combination. Thanks for linking up to Hunk of Meat Monday.
ReplyDeletewhat a great combination of flavors! I like my posrk with something sweet, but have never tried it with peaches. What a great alternative to apples, especially since peaches are in season and apples aren't. Thanks for sharing this recipe with the Hearth and Soul Hop.
ReplyDeletePork plus peaches equals delicious! That's the best pork recipe I've seen in a long while. Thanks for the idea!
ReplyDeleteLooks and sounds awesome!
ReplyDelete