Chipotle Pulled Pork with Pickled Peaches 

This Chipotle Pulled Pork with Pickled Peaches is a deliciously bold and sweet–savory sandwich featuring slow-cooked pork in a chipotle–peach sauce, topped with quick-pickled peaches and a crisp napa cabbage slaw. The combination of smoky heat, tangy sweetness, and refreshing crunch makes this dish an unforgettable summer showstopper. Perfect for feeding a crowd, it brings joy and flavor to every bite. 

Ingredients

Pulled Pork (serves ~6):

• 1 (4‑lb) pork shoulder roast
  
  

• 2 tsp coarse salt
  
  

• 1 tsp black pepper
  
  

• 1 tbsp neutral oil (canola/vegetable)
  
  

• 1/3 cup beer (or substitute)
  
  

• 2 chopped chipotle peppers in adobo
  
  

• 3 tbsp adobo sauce
  
  

• 3 tbsp peach preserves
  
  

• Brioche buns, for serving
  
  

Quick Pickled Peaches:

• ¾ cup apple cider vinegar
  
  

• ¾ cup water
  
  

• ½ cup sugar
  
  

• 2 tsp kosher salt
  
  

• 1 tsp crushed red pepper flakes
  
  

• 1 tsp whole black peppercorns
  
  

• 3 peaches, sliced 

Napa Cabbage Slaw:

• 2 cups chopped napa cabbage
  
  

• ¼ cup chopped fresh cilantro
  
  

• Juice of 1 lime
  
  

• 1 tsp olive oil
  
  

• Salt and pepper, to taste
  
  

Directions

1. Sear the Pork (optional but recommended):
   In a hot skillet, heat oil over medium–high heat. Season pork with salt and pepper and brown all sides until golden. Transfer to a slow cooker (or continue in the pot).
   
   

2. Slow-Cook:
   Add beer, cover, and cook on low for 8–10 hours, until pork shreds easily.
   
   

3. Finish the Pork:
   Shred the pork and stir it back into its juices. If too wet, cook uncovered on high for 15 minutes to reduce. Stir in chipotles, adobo sauce, and peach preserves. Cover and let warm for 15–30 minutes.
   
   

4. Make the Pickled Peaches:
   In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Bring to a boil, stirring to dissolve solids. Cool 10 minutes, then pour over peach slices in a jar or bowl. Let sit 30 minutes before using; remove with a slotted spoon.
   
   

5. Prepare the Slaw:
   Toss cabbage and cilantro with lime juice, olive oil, salt, and pepper. Let sit 10 minutes before serving.
   
   

6. Assemble:
   Pile pulled pork on toasted brioche buns, top with slaw, then add pickled peaches. Serve immediately.
   
   

Nutrients (Estimated per serving, excluding buns)

• Calories: ~520 kcal
  
  

• Protein: ~32 g
  
  

• Fat: ~28 g
  
  

• Carbohydrates: ~35 g
  
  

• Sodium: Moderate to high (varies by ingredients)