Canned peaches melt deliciously into the braise for the pork shoulder in these satisfying sandwiches.
FOR THE PORK
3 tbsp. olive oil
3 lb. boneless pork shoulder
Kosher salt and freshly ground black pepper, to taste
1½ tbsp. smoked paprika
4 whole cloves
2 bay leaves
2 cloves garlic, smashed
1 large yellow onion, cut into 6 wedges
2 (12-oz.) bottles lager beer
1 (1-qt.) jar canned peaches in syrup, drained or use store-bought, 1 cup syrup reserved
FOR THE SANDWICH
¼ cup olive oil
3 large red onions, thinly sliced
1 cup peach jam
⅓ cup Dijon mustard
Sliced multigrain bread, lightly toasted, for serving
Baby arugula, for serving
Make the pork: Heat oven to 325°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season pork with salt and pepper. Cook until browned, 10–12 minutes; transfer to a plate. Add paprika, cloves, bay leaves, garlic, and onion to pan; cook until golden, 6–8 minutes. Add beer; cook, stirring and scraping up browned bits from bottom of pan, until reduced by half, 10–12 minutes. Return pork to pan; add half the peaches. Bake, covered, until pork is tender and an instant-read thermometer inserted into pork reads 190°, 3–3½ hours. Let cool, then using 2 forks or your hands, shred pork; transfer to a bowl. Slice remaining peaches; fold into pork with ½ cup pan drippings and peach syrup.
To serve: Heat oil in a 12″ skillet over medium heat. Cook onions until caramelized, 25–30 minutes. Stir jam and mustard in a bowl; spread over each slice bread. Divide pork and onions between half the bread slices; top with arugula and remaining bread slices.