Temperature: 375°F
Ingredients
- 1 tsp. olive oil
- 3 lbs. pork shoulder roast
- kosher salt and ground black pepper to taste
- 4 cloves garlic, quartered
- 4 cups low sodium chicken broth
- 8 oz. dried peaches*
- 1 Tbsp. chili powder
- 1 cup California Ripe Olives wedged
- 2 tsp. country mustard
- 1 oz. arugula
- 8 onion rolls, split and toasted
Instructions
Heat oil in a large high sided saute pan over medium-high heat. Season pork with salt and pepper to taste and place in pan and cook for 3-4 minutes on each side until browned. Stir in garlic and continue cooking for 3-5 minutes. Pour in chicken broth, peaches and chili powder and bring to a boil. Cover loosely with foil and place in a 375°F oven for 2 hours. Carefully remove peaches with a slotted spoon and transfer to a small mixing bowl. Stir in California Ripe Olives (www.calolive.org) and mustard and set aside. Continue to cook pork in oven for an additional 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. Serves 8. * substitute apricots if necessary Nutritional Analysis Per Serving: Calories 500, Fat 17g, Cholesterol 120mg, Sodium 800mg, Carbohydrate 43g, Protein 41g, Calories from fat 32% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!
