Slow cooker pork shoulder with peach white wine sauce is so easy and delicious, and it will give you tons of leftovers to make into other tasty dishes! Instant Pot pressure cooker instructions included.
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Blogging is a funny thing. I’m a very introverted person. I don’t love parties or really even having people over very often (though that probably has more to do with how messy my house is except for the two months in the summer that I get to be a full-time blogger). If you met me and we didn’t know each other you might think I was kind of awkward and you would definitely think I was shy. I’m not awkward nor am I shy, but I definitely give off these vibes until you get to know me.
Growing up I wanted to be an actress. I think that’s what I wanted to do until probably about 10th grade, when reality set in and I realized that making a living as an actress was a pretty lofty goal. I like to be on stage, though, and as difficult as it can be for me to carry on a conversation with someone I just met, I have no problem with public speaking. I guess this is kind of a form of public speaking, and I definitely have no problem with this. I’m not a private person, just an introvert.
When I started my blog back in 2011, one of the things that I never even thought of was that I would become part of a blogging community. It’s been very interesting to “meet” people online and have those online acquaintances gradually turn into friends. One of my blogger friends is Jessie Weaver. She’s my most frequent commenter and I can always count on her to give me a great suggestion (or, ahem, command) for a recipe. It’s to her that I owe panko-crusted sriracha drizzled pork sandwiches and summer squash soup. I ran into her once in Enzo’s and we recognized each other instantly. It was a little surreal to have an encounter like that with a friend…that I’d never met before. We finally got a chance to have dinner this past week, a cured meat drenched affair at Beast + Barrel (I got a Pimm’s cup and an executive chef salad, both of which I highly recommend). And it wasn’t awkward at all, because, oddly enough, even though I’ve only met Jessie once before, I know her.
Anyway, like I was saying…I can always count on her for a great meal suggestion. The latest one was a peach pork loin a la Alleia, which, as she said, is “magically delicious”. I stumbled across a recipe for oven-roasted pork shoulder with peach sauce in America’s Test Kitchen’s book The Make Ahead Cook. A lot of you have indicated that you’d like to see more make-ahead or slow cooker meals on Chattavore, so I morphed this into a slow cooker pork shoulder with peach-white wine sauce. Um, yeah. So easy and amazingly tasty.
And it comes with bonus meals! In the upcoming days, look for posts about easy meals that can be made with leftovers from this fantastic slow cooker pork shoulder pork shoulder!
Shared on Meal Plan Monday on Southern Plate!
Mary
Yield: 4 servings plus lots of leftover pork
Slow Cooker Pork Shoulder with Peach-White Wine SauceThis recipe is adapted from Make Ahead Meals by Cook's Illustrated
20 minPrep Time:
8 hr, 30 Cook Time:
8 hr, 50 Total Time:
Save Recipe
Ingredients
For the Pork Shoulder- 4-5 pound pork shoulder
- 1/3 cup brown sugar
- 1/3 cup kosher salt
For the Peach Sauce- 2 cups sliced peaches, frozen or fresh, cut into 1-inch pieces
- 2 cups dry white wine or Vermouth
- 2 1/2 tablespoons rice wine vinegar
- 1/2 cup granulated sugar
- 2 sprigs thyme
- 1 tablespoon grainy mustard
Instructions
- Rub the pork: Combine the sugar and salt in a small bowl. Cut a crosshatch pattern into the fat cap of the pork. Rub the sugar/salt mixture all over the pork. Wrap tightly in plastic wrap. Place on a large plate and refrigerate overnight.
- Cook the pork: remove the pork from the plastic. Brush away excess rub. Place into a 4 or 5-quart slow cooker. Cook on low for 8 hours.
- Remove the pork to a cutting board and tent with foil. Pour the juices into a measuring cup or fat separator. Skim off the fat or use a spoon to remove the fat from the juices. Reserve 2 tablespoons juice.
- Place the juice, peaches, wine or Vermouth, 2 tablespoons of the vinegar, sugar, and thyme into a small saucepan. Bring to a simmer over medium-high heat and cook until reduced to a thick sauce, about 20-30 minutes. Remove from the heat and stir in the remaining vinegar and the mustard.
- Serve the pork topped with the peach sauce. Save extra pork for other uses.
Notes
It's easy to adapt this recipe to the pressure cooker function on your Instant Pot. Just cut the pork into 4-6 pieces before applying the rub. Place in the Instant Pot and set to the "meat" setting for 45 minutes. Allow the Instant Pot to depressurize naturally. Shred the meat then follow the directions as listed to make the sauce.
7.8.1.2259https://chattavore.com/slow-cooker-pork-shoulder-peach-white-wine-sauce/
Mary
Yield: 4 servings plus lots of leftover pork
This recipe is adapted from Make Ahead Meals by Cook's Illustrated
20 minPrep Time:
8 hr, 30 Cook Time:
8 hr, 50 Total Time:
Save Recipe
Ingredients
- 4-5 pound pork shoulder
- 1/3 cup brown sugar
- 1/3 cup kosher salt
- 2 cups sliced peaches, frozen or fresh, cut into 1-inch pieces
- 2 cups dry white wine or Vermouth
- 2 1/2 tablespoons rice wine vinegar
- 1/2 cup granulated sugar
- 2 sprigs thyme
- 1 tablespoon grainy mustard
Instructions
- Rub the pork: Combine the sugar and salt in a small bowl. Cut a crosshatch pattern into the fat cap of the pork. Rub the sugar/salt mixture all over the pork. Wrap tightly in plastic wrap. Place on a large plate and refrigerate overnight.
- Cook the pork: remove the pork from the plastic. Brush away excess rub. Place into a 4 or 5-quart slow cooker. Cook on low for 8 hours.
- Remove the pork to a cutting board and tent with foil. Pour the juices into a measuring cup or fat separator. Skim off the fat or use a spoon to remove the fat from the juices. Reserve 2 tablespoons juice.
- Place the juice, peaches, wine or Vermouth, 2 tablespoons of the vinegar, sugar, and thyme into a small saucepan. Bring to a simmer over medium-high heat and cook until reduced to a thick sauce, about 20-30 minutes. Remove from the heat and stir in the remaining vinegar and the mustard.
- Serve the pork topped with the peach sauce. Save extra pork for other uses.
Notes
It's easy to adapt this recipe to the pressure cooker function on your Instant Pot. Just cut the pork into 4-6 pieces before applying the rub. Place in the Instant Pot and set to the "meat" setting for 45 minutes. Allow the Instant Pot to depressurize naturally. Shred the meat then follow the directions as listed to make the sauce.
This recipe made enough leftovers for me to make three-that’s right, three-more meals from it.
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