Recipe Pulled Pork Sandwiches with Peach-Olive Jam

Recipe Pulled Pork Sandwiches with Peach-Olive Jam

1 teaspoon olive oil
3 pounds pork shoulder roast
kosher salt, to taste
ground black pepper, to taste
4 cloves garlic, quartered
4 cups low-sodium chicken broth
8 ounces dried peaches
1 tablespoon chili powder
1 cup California Black Ripe Olives, wedged
2 teaspoons country mustard
1 ounce arugula
8 onion rolls, split and toasted

  1. Heat oven to 375° F.
  2. In large, high-sided saute pan, heat oil over medium-high heat.
  3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
  4. Stir in garlic and continue cooking 3-5 minutes.
  5. Pour in chicken broth, peaches and chili powder; bring to boil.
  6. Cover loosely with foil and bake in oven 2 hours.
  7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
  8. Continue to cook pork in oven 30-60 minutes until fork tender.
  9. Allow to cool slightly then shred by pulling apart with fork.
  10. Assemble sandwiches by spooning pork onto toasted rolls.
  11. Top with arugula and peach-olive mixture.
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