I like to squeeze every last bit of summer out of warm weather produce, so I skipped over to the farmer’s market this weekend and filled up my bags with lots of goodies – including succulent summer peaches and fresh hot peppers. I was in a sassy mood and I wanted to use these two together somehow, so I eagerly debated over their final destiny. I decided this would be it — warm and cheesy buttered biscuits with slow-cooked, tender pulled pork soaked in a sweet and spicy sauce. Yu…double m. This is comfort food at it’s finest!
Slow-Cooked Hot Pepper and Peach BBQ Pulled Pork
- 1 bone-in pork shoulder
- 1 lb peaches, sliced and divided
- 2 cups cider vinegar
- 2 sweet onion, diced
- 2 tbsp Worcestershire sauce
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 2 tsp chili powder
- 4 garlic cloves, minced
- 2 roasted peppers, diced
- 1/2 cup honey
- 1/4 brown sugar
- Pepper and Salt
Generously rub pork with salt and pepper and place in a slow-cooker with onions. Combine half of the peaches and remaining ingredients in medium sauce pan and bring to a boil. Transfer to a blender and pulse to combine all ingredients. Add remaining peaches and pour over pork. Cook on low for about 8-10 hours. Once pork is finished it will be fork tender.
(Derived from Ina Garten’s Buttermilk Cheddar Biscuits)
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar
- 4 rosemary sprigs, chopped roughly
- 1 egg, beaten with 1 tablespoon water or milk
- Maldon sea salt, optional
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and rosemary and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.