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Chili-Rubbed Pork Shoulder Sandwiches with Peach Salsa

Chili-Rubbed Pork Shoulder Sandwiches with Peach Salsa

Renée Robinson

Rich and Smoky Pork is the Perfect Match for Bright Peach Salsa.

I recently cooked a pork shoulder (Boston Butt). I make them fairly frequently because they’re easy, delicious, and extremely versatile. This time around I rubbed the meat with a simple rub of of salt, brown sugar, chipotle chili flakes, and chipotle chili powder. After that it’s simply a matter of plopping it in a pot, covering it, putting it in the oven and forgetting about it for a few hours before removing the lid and letting it finish cooking for about a half hour.

Seasoned Pork Shoulder

The first night I served it with corn on the cob and an avocado salad. A couple of days later I decided some sandwiches were in order. There’s something about a stuffed sandwich which requires a couple of napkins to catch all the juices dribbling down my arms that I can’t resist. Once again, I turned to the great peaches available right now in order to make a fresh salsa. Along with the peaches, I used dried apricots, pomegranate arils, tomatoes, scallions, crushed cumin seeds, and lime juice. Some chopped cilantro finished it off perfectly.

Fresh Peaches, Pomegranate Seeds and Dried Apricots

The bright salsa was perfect for balancing out the rich pork. I happened to have ciabatta on hand and thought it would be a good choice for the bread. I also thought the sandwich needed a little creaminess, so I smeared on some sriracha mayonnaise and now my sandwich was exactly what I had in mind. And I’ve still got one more meal of leftovers from that pork. It truly is the proverbial gift that keeps on giving.

Chili-Rubbed Pork Shoulder Sandwiches with Peach Salsa

Recipe by Renée Robinson



Slow Roasted Pork Shoulder Served as Sandwiches with Peach Salsa

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  • Chili-Rubbed Pork Shoulder
  • 4 1/4 pounds bone-in pork shoulder (Boston Butt)

  • 4 teaspoons Morton’s Kosher salt

  • 1 1/2 tablespoons light brown sugar

  • 1 teaspoon chipotle chili flakes

  • 1 teaspoon chipotle chili powder

  • 1 loaf of crusty bread or 4 rolls

  • Sriracha Mayonnaise

  • Peach, Dried Apricot, and Tomato Salsa
  • 15 dried apricots, cut into quarters

  • 5 scallions, sliced thin

  • 1 cup grape tomatoes, quartered

  • 3 peaches, cut into small bite size pieces

  • 3 tablespoons lime juice

  • 1 teaspoon coarsely ground cumin seeds

  • 1 cup cilantro leaves, roughly chopped

  • 1/2 cup pomegranate arils

  • 1/2 teaspoon fine sea salt

  • Several grinds of black pepper


  • Chili-Rubbed Pork Shoulder
  • Preheat oven to 300° with a rack in the center. Combine the salt and next 3 ingredients. Rub into the pork shoulder. Place the meat fat side up into a Dutch oven just large enough to contain it, without the meat touching the sides of the pot. You don’t want the pot to be too big. I used a 6 quart size. Put on the lid and bake for 3 hours. Remove the lid, increase the heat to 350° and roast for another 30minutes. Let stand for about 20 minutes. Shred and remove the bone. Spread some sriracha mayonnaise on your bread, add a layer of shredded pork, and spoon on some salsa. Enjoy!
  • Peach, Dried Apricot, and Tomato Salsa
  • Combine all the ingredients in a large bowl. Taste for seasoning, adding more lime juice, salt, or pepper as needed.


  • Dutch Oven

2 Responses

  1. This sandwich was amazing!
    The spicy pork, the refreshing salsa and the creaminess of the sriracha Mayo came together to make a fabulous dinner!

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