Roasted Pork with Smoky Peach Chipotle BBQ Sauce
For the Smoky Peach Chipotle BBQ Sauce:
3 T. The Tasteful Olive Cold Smoked infused olive oil
1 T. The Tasteful Olive Chipotle infused olive oil
1 sweet yellow onion, finely diced
2 T. chopped garlic
3 peaches, peeled and diced
1 c. The Tasteful Olive Peach white balsamic vinegar
1/2 c. spiced rum or 1 t. rum extract in 1/2 c. water
1/2 c. water
1/4 c. molasses
1/4 c. Dijon mustard
1 t. vanilla extract
2 t. smoked sea salt (available at The Tasteful Olive)
2 T. cornstarch mixed in 3 T. cold water
For the pork:
3-5 pounds pork roast
3 T. The Tasteful Olive Cold Smoked infused olive oil, divided
1 T. smoked sea salt (available at The Tasteful Olive)
1 t. ground pepper
1/2 c. chicken broth
1 c. Smoky Peach Chipotle BBQ Sauce, divided in half (see recipe below)
Add the oils to sauce pan over medium heat. Once hot, add onion & garlic. Stir and cook till lightly browned. Add peaches and cook until they are all tender, reducing heat as needed to prevent browning (or about 3 minutes). Add rum, water, molasses, mustard, vanilla, and smoked salt. Whisk and cook until mixture is just beginning to bubble. Mix cornstarch into the cold water, creating a slurry. Whisk sauce briskly as you add the cornstarch slurry. Cook an additional 3 minutes while whisking. Once thickened, it is ready to use or refrigerate up to a week.
Drizzle 1 T. olive oil on bottom of crock pot and place meat in pot. Drizzle the remaining 2 T. olive oil evenly across the meat, then sprinkle the sea salt and ground pepper evenly on meat. Spread ½ c. of BBQ sauce over the top and pour broth into the bottom of the crock pot. Cover and cook on low to medium for 6-8 hours until pork is falling apart. Remove meat to a cutting board and cut or shred into bite-sized portions, removing any fat or gristle as you go. Lay meat evenly on a baking sheet and drizzle the remaining BBQ sauce evenly over the top. Set oven to broil, place meat in oven and watch closely until meat browns, about 3-5 min. Remove any fatty pieces from remaining liquid in crock pot and put the shredded browned meat back into juices. Serve on buns or by itself with additional BBQ sauce.
Author: Heidi King
