Pulled Pork Sandwiches with Peach-Olive Jam Recipe

Pulled Pork Sandwiches with Peach-Olive Jam

1          teaspoon olive oil
3          pounds pork shoulder roast
            kosher salt, to taste
            ground black pepper, to taste
4          cloves garlic, quartered
4          cups low-sodium chicken broth
8          ounces dried peaches
1          tablespoon chili powder
1          cup California Black Ripe Olives, wedged
2          teaspoons country mustard
1          ounce arugula
8          onion rolls, split and toasted

Heat oven to 375 F.

In large, high-sided saute pan, heat oil over medium-high heat.

Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.

Stir in garlic and continue cooking 3-5 minutes.

Pour in chicken broth, peaches and chili powder; bring to boil.

Cover loosely with foil and bake in oven 2 hours.

With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.

Continue to cook pork in oven 30-60 minutes until fork tender.

Allow to cool slightly then shred by pulling apart with fork.

Assemble sandwiches by spooning pork onto toasted rolls.

Top with arugula and peach-olive mixture.