Aug 8th, 2010
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Peachy Pork

This is the most fun meal I’ve prepared in a while. Why? The sweetness of this slow cooker pork not only comes from summery fresh local Niagara peaches, but also from the honey I helped harvest with the Toronto Beekeepers Cooperative. Not to worry though, the white wine and mustard seeds keep the sweet flavours in check yielding a bright summery meal your family will love.

In addition to the honey, this meal features many other Ontario ingredients too. The pork shoulder came from Town & Country Farms, a vendor at St.Lawrence Market, who is a member of Homegrown Ontario. I have slow cooked many cuts of their pork including shoulder, butt, bacon and most recently, spare ribs that we could not resist.

The peaches, grown in nearby Niagara ripened on the tree instead of in a truck, so they actually taste like peaches. They are juicy and sweet, unlike the ‘peaches’ shipped and sold here during the winter — I wish I could find the time to preserve some, any tips?

Ontario has many great wineries in the Niagara region too, so when my hubby came home with a bottle of Vineland Estates dry riesling I wasn’t at all surprised. He loves their wines. They’re so good it’s practically a shame to cook with them.

The white wine enhanced the flavour of the peaches creating a light tasting sauce for a very satisfying meal. The tender pork practically melted in our mouths.

Pick up a bottle of your favourite white wine, get your hands on some juicy peaches and sink your teeth into this tasty pork!

slowcookerpeachpulledpork.jpg

Peachy Pork

Prep: overnight plus 15 minutes
Cook: 8 hours (low) or 4 hours (high)
Yield: 8-10 servings

  • 5 lb pork butt or shoulder
  •  1⁄3 cup salt
  •  1⁄3 cup brown sugar (I used dark brown)
  • 1 cup dry white wine
  •  1⁄2 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp mustard seeds
  • 2 cups pitted and sliced peaches (3 medium-sized peaches, it's ok to leave the skin on)
  • 6 sprigs fresh thyme
  • 2 tbsp corn starch

Using a sharp knife, cut a cross-hatch pattern in to the fat on the pork butt. Avoid cutting in to the meat.

Combine the salt and brown sugar in a bowl. Rub into the pork and refrigerate overnight.

In the morning, brush off the excess salt and sugar and place the pork into the slow cooker insert.

Whisk the wine, honey, and vinegar together. Stir in the mustard seeds and peach slices. Pour over the pork and add the thyme.

Cook on low for 8 hours (or high for 4 hours).

Discard the thyme and transfer the pork to a platter. Use two forks to pull the pork into chunks.

Pour the cooking juices into a sauce pan, whisk in the corn starch and simmer over medium-high heat for about 15-20 minutes until it begins to thicken.

*This recipe was adapted from Cooks Illustrated