Pulled pork with pickled peaches — not a joke. This sandwich is sweet, smoky, slightly spicy and utterly addictive.
This chipotle pulled pork topped with quick pickled peaches and a crunchy napa cabbage slaw is the kind of sandwich you need to make before summer ends. The contrast of textures and the balance of sweet, tangy and spicy flavors elevate a simple pulled pork to something special.
Quick pickled peaches are my new go-to garnish. They’re simple to make and bring a bright, slightly vinegary sweetness that pairs amazingly with pork and crunchy cabbage. Use them to finish sandwiches, tacos or salads — they add an instant lift.
I cooked the pork shoulder in the slow cooker for convenience: simply season with salt and pepper, sear, then slow-cook with beer (or another liquid), chipotle peppers in adobo, adobo sauce and peach preserves. The preserves add both sweetness and depth, creating a sauce that’s tangy, smoky and fruity — similar to a peach-chipotle barbecue glaze.
Stone fruit and pork are an excellent pairing. The fruit’s natural sweetness complements pork’s savory richness, while chipotle brings smokiness and a touch of heat. Combine those elements and you get a dish that’s complex but easy to assemble.
My original idea was a slaw made with pickled peaches, but once the peaches were sliced and sitting in their brine I loved how they looked whole, so I used them as a fresh topping. The sandwich gets a double hit of texture and flavor from a quick napa cabbage slaw and the pickled peaches on top.
The pickled peaches add a tangy-sweet pop that cuts through the richness of the pork and complements the chipotle flavor beautifully. They’re made quickly — ready the same day — and are best eaten within a day or two for peak texture and brightness.
Make the pork in a slow cooker for hands-off ease: sear the roast if your cooker doesn’t have that function, add liquid, and cook low for 8 to 10 hours until the meat shreds easily. Finish by stirring in the chipotles, adobo sauce and peach preserves so the pork becomes glossy and saucy.
Chipotle Pulled Pork with Pickled Peaches
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Ingredients
Pulled pork
- 1 4-pound pork shoulder roast
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 1 tablespoon canola or vegetable oil
- 1/3 cup beer (or other liquid)
- 2 chipotle peppers diced
- 3 tablespoons adobo sauce from the chipotles
- 3 tablespoons peach preserves
- buns for serving brioche recommended
Pickled peaches
- 3/4 cups apple cider vinegar
- 3/4 cups water
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper
- 1 teaspoons whole black peppercorns
- 3 peaches sliced
Quick slaw
- 2 cups chopped napa cabbage
- 1/4 cup chopped fresh cilantro
- 1 lime juiced
- 1 teaspoon olive oil
- pinch salt and pepper
Instructions
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If possible, sear the pork first for deeper flavor. Heat oil in a large pot over medium-high heat (or use your slow cooker’s sear setting). Season the roast with salt and pepper and brown on all sides. Transfer to the slow cooker if needed and add the beer or chosen liquid.
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Cover and cook on low for 8 to 10 hours, until the pork shreds easily with a fork. Shred the meat and mix it with the cooking juices. If it’s very liquidy, turn the slow cooker to high with the lid off for 15 minutes to reduce excess liquid. Stir in the chipotle peppers, adobo sauce and peach preserves, toss to coat, then cover and cook another 15 to 30 minutes.
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Serve the pulled pork piled onto brioche buns and finish with the quick slaw and pickled peaches.
Pickled peaches
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In a saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, crushed red pepper and peppercorns. Stir until the sugar dissolves, bring to a boil and let boil for 2 minutes. Remove from heat and cool for 10 minutes. Place the sliced peaches in a jar or bowl and pour the brine over them. Let sit for 30 minutes, then remove peaches with a slotted spoon to serve.
Quick slaw
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Toss the chopped napa cabbage and cilantro in a bowl. Add lime juice, olive oil, and a pinch of salt and pepper. Mix well and let sit for about 10 minutes before serving so the flavors meld.
Notes
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