Peach Preserves | I Can Cook That

Summer months are just meant for barbecue. And not just barbecued foods on the grill; your slow cooker can make some mean pulled pork for you as well! This recipe for Pulled Pork with Bourbon Peach Barbecue Sauce is perfect for a crowd and is great on a kaiser bun with some coleslaw!

I found this recipe in my Cooking Light magazine, made it over the weekend, and enjoyed it during the week for a quick meal to assemble. I also froze half of the pork to bring to the beach for my extended family to enjoy and it held up great! I changed the recipe a bit because I ended up with a 5.5 pound pork shoulder so I altered the amounts to compensate for that.

Ingredients:

1 tablespoon plus 1 teaspoon Spanish smoked paprika
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (5 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
1 tablespoon olive oil
1 cup unsalted chicken stock
2/3 cup balsamic vinegar
2/3 cup molasses
1/4 cup lower-sodium soy sauce (or coconut aminos to make gluten free)
2 teaspoons crushed red pepper
1 8 oz jar peach preserves
2 cups vertically sliced onion
8 garlic cloves, roughly chopped
1/2 cup bourbon
3 tablespoons cold water
1 tablespoons cornstarch

Continue reading Slow Cooker Pulled Pork with Bourbon Peach Barbecue Sauce

My boyfriend loves peaches, so I am always keeping an eye out for any recipe that incorporates peaches into it. This Peach Glazed Chicken recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.

Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!

Ingredients:

1 1/3 cups water

3/4 cup uncooked bulgur

2 tablespoons canola oil, divided

2 1/2 tablespoons white wine vinegar, divided

2 teaspoons chopped fresh thyme

1 teaspoon grated peeled fresh ginger

2 cups chopped peaches

1/4 cup thinly sliced green onions

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 ounce goat cheese, crumbled (about 1/4 cup)

4 (6-ounce) skinless, boneless chicken breast halves

1/2 cup unsalted chicken stock

1/4 cup peach preserves
2 teaspoons whole-grain mustard

Continue reading Peach Glazed Chicken with Peach Studded Bulgur