1830 minutes
A succulent and flavorful pork shoulder roast glazed with a sweet and tangy caramelized peach sauce.
Bone-in Pork Butt Roast
0 lb
cups
Light brown sugar, packed
cups
to taste
Frozen Peaches, 1-inch chunks
0 oz
cups
cups
cups
sprigs
Whole Grain Mustard
tablespoons
1. Prepare the Pork Roast
Make slits in the fat cap of the pork roast in a crosshatch pattern, about an inch apart. Mix together the kosher salt and light brown sugar and rub this mixture all over the pork roast, ensuring it gets into the slits. Wrap the roast tightly in plastic wrap and place it on a rimmed baking sheet. Let it rest in the refrigerator for 12 to 24 hours.
2. Preheat the Oven
Adjust your oven rack to the lowest position and preheat the oven to 325°F.
3. Season and Prepare the Pork
Unwrap the pork roast and brush off any excess salt mixture. Season it with pepper to taste. Prepare a large roasting pan by spraying a V-rack with vegetable oil and placing the roast on the rack. Pour about 1 quart of water into the roasting pan to keep the roast moist during cooking.
4. Cook the Pork
Place the roasting pan in the preheated oven and cook the pork for about 5 to 6 hours. Baste the roast twice during this time to keep it moist. The internal temperature of the roast should reach 190°F, which ensures it is tender and juicy.
5. Rest the Pork
Once the pork is done, transfer it to a carving board and tent it loosely with aluminum foil. Let it rest for about an hour. This resting period allows the juices to redistribute throughout the meat, making it more tender.
6. Prepare the Jus
While the pork is resting, transfer the liquid from the roasting pan to a fat separator and let it sit for about 5 minutes. Pour off ¼ cup of the jus to use in the peach sauce.
7. Prepare the Peach Sauce
In a small saucepan, combine the peaches, wine, granulated sugar, ¼ cup of rice vinegar, ¼ cup of the jus, and the thyme sprigs. Bring this mixture to a simmer and cook for about 30 minutes, until it reduces to about 2 cups. Stir in the whole-grain mustard and the remaining tablespoon of rice vinegar. Remove the thyme sprigs and keep the sauce warm.
8. Slice and Serve
After the pork has rested, remove the bone using a sharp paring knife. Use a slicing knife to cut the roast into slices. Serve the pork slices drizzled with the warm peach sauce.
Choose a well-marbled pork shoulder, also known as Boston butt, for the best flavor and tenderness. The marbling will ensure that the meat stays moist during the long cooking process.
Allow the pork shoulder to rest for at least 20 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring it remains succulent.
Cook the pork shoulder at a low temperature (around 250-300°F) for several hours. This slow process breaks down the connective tissue, resulting in tender meat.
Be generous with the seasoning. Along with salt and pepper, consider using complementary spices such as smoked paprika, garlic powder, or ground cumin to enhance the pork's flavor profile.
Regularly baste the pork shoulder with the peach glaze during the last hour of cooking. This builds up a sticky, caramelized crust. Do not baste too early, as the sugars in the glaze can burn.
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