Consider making this dish in July or August, when peaches are at their sweetest and juiciest. The spicy-sweet salsa is lovely on the tender, aromatic pork.
SERVES 4
PREP: 30 minutes
COOK: 8 hours (low) or 4 hours (high)
TOTAL: 8 hours 30 minutes
FOR THE PORK
- 1 large sweet onion, cut into thin wedges
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt1 teaspoon garlic powder
- Pinch of cayenne pepper
- 2 pounds boneless pork shoulder
- 1 tablespoon extra-virgin olive oil
- 1 cup Whole30-compliant chicken broth
FOR THE SALSA
- 1 ripe medium peach, peeled, pitted, and chopped
- ¼ cup roughly chopped fresh cilantro
- 2 tablespoons finely chopped shallot
- ½ to 1 small jalapeño, seeded and finely chopped
- 1 tablespoon fresh lime juice
- Pinch of salt8 to 12 large butterhead or Bibb lettuce leaves
MAKE THE PORK
Place the onion wedges in a 3½- or 4-quart slow cooker. In a large bowl, combine the chili powder, cumin, salt, garlic powder, and cayenne. Trim the fat from the pork shoulder. Cut the pork into 2-inch pieces and add to the spice mixture. Toss gently to coat.
Heat the olive oil in a large skillet over medium-high heat. Cook the pork, in two batches, in the hot oil until browned on all sides. Using a slotted spoon, transfer the pork to the slow cooker. Pour the broth over the pork. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
MAKE THE SALSA
Meanwhile, in a medium bowl, combine the peach, cilantro, shallot, jalapeño, lime juice, and salt. Cover and chill for up to 2 hours.
TO SERVE
Use a slotted spoon to transfer the pork to a cutting board and use two forks to shred the pork. Place the shredded pork in a bowl. Remove the onion from the cooking liquid and add to the pork. Skim off the fat from the cooking liquid. Add enough cooking liquid to the pork mixture to moisten. Spoon the shredded pork into the center of the lettuce leaves. Top with the salsa.
Recipe from © 2016 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.