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.
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.
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.