Braised Pork Shoulder Sliders with Peach Sriracha Jam October 2, 2014 by Jill Foucre Leave a Comment Braised Pork Shoulder Sliders with Peach Sriracha Jam 2014-10-02 10:18:24 Print Ingredients Slider rolls For the pork 2lb pork shoulder Salt and pepper to taste Olive oil 1 onion, small dice 2 carrots, small dice 2 celery stalks, small dice 3 cups hard cider, beer, wine, or stock or combination 4 T. butter 4 T. flour For the jam 5 lb. peaches, blanched, skins removed, and sliced 30% weight of peaches in sugar ¼ c. Elderflower Liquor ¼ c. sriracha For the pork Preheat oven to 300 degrees. Season pork with salt and pepper. In a Dutch oven, add olive oil and bring heat to medium high. Add pork and sear until nicely browned, turning once. Remove the pork from the pan and set aside. To the pan, add onion, carrots, and celery, sauté until vegetables begin to sweat, about 5 -6 minutes. Deglaze the pan with a quarter cup of the two cups of hard cider or wine. Once the liquid has mostly evaporated, add the remaining cider or wine and the stock and bring to a boil. Add the pork back to the pan and reduce the heat to a slow simmer. Cover and braise on the stovetop for 1½ - 2 hours or in the oven at 300 for the same time period. While the pork is cooking, in a small skillet, melt the butter and add in the flour. Cook for about 4-5 minutes, until the flour taste is cooked out and the roux is a golden brown color (may take a bit longer for color). When the pork is done, remove from the pan and strain the liquid. Put the liquid back in the pan, bring to a boil, and add the roux to thicken. For the jam Combine blanched, sliced peaches, sugar, and elderflower liquor in a large flat bottomed heavy pot; macerate in the refrigerator overnight. Bring to room temperature then bring to a boil and reduce to a simmer as peaches and liquid reduce. Once peaches are soft enough, mash gently and continue cooking until mixture begins to thicken. Strain off any excess juice and retain for other uses. Fold in sriracha and continue cooking until jam reaches desired consistency (you should be able to part the jam down the middle and no liquid will flow back into the center). To assemble Serve pork with peach sriracha jam on slider rolls By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/