A succulent bone-in pork butt roast seasoned and cooked to perfection with a savory peach glaze.
975 minutes
A succulent bone-in pork butt roast seasoned and cooked to perfection with a savory peach glaze.
Bone-in Pork Butt Roast
0 lb
cups
Light brown sugar, packed
cups
to taste
Vegetable Oil Spray
as needed
1. Prepare the Pork
First, take your pork butt roast and, using a sharp knife, cut slits in the fat cap. This will allow the seasoning to penetrate deeply and ensure a flavorful roast. Aim for a crosshatch pattern with slits about an inch apart.
2. Season the Pork
Next, in a medium bowl, combine 1/3 cup of kosher salt and 1/3 cup of packed light brown sugar. Use your hands to rub this mixture all over the pork, making sure it gets into those slits you just cut. Once the pork is well-coated, wrap it tightly in a double layer of plastic wrap, place it on a rimmed baking sheet, and refrigerate it for at least 12 hours, or up to 24 hours.
3. Preheat the Oven
When you’re ready to cook, adjust your oven rack to the lower-middle position and preheat the oven to 325 degrees Fahrenheit.
4. Prepare the Pork for Roasting
Unwrap the pork and brush off any excess salt mixture, then season it generously with freshly ground black pepper. Spray a V-rack with vegetable oil spray and place it in a large roasting pan. Transfer the seasoned pork to the rack, making sure it is positioned fat side up.
5. Roast the Pork
Roast the pork in the preheated oven until it reaches an internal temperature of 190 degrees Fahrenheit, which will take several hours. The meat should be very tender and easy to pull apart. Let the pork rest for at least 20 minutes before carving.
Opt for a bone-in pork roast such as a loin, rib roast, or shoulder (also known as Boston butt). The bone adds flavor and helps the meat stay juicy during the cooking process.
Use a meat thermometer to cook the pork to an internal temperature of 145°F, followed by a rest period of at least 10 minutes before slicing.
Allow the pork roast to rest tented with foil after cooking to let the juices redistribute, ensuring a moist and tender result when sliced.
Ensure your peach glaze has a good balance of sweetness, acidity, and savory elements, adding components like vinegar or lemon juice for brightness and soy sauce for umami.
Use fresh, ripe peaches for the glaze if in season. When fresh peaches are not available, high-quality peach preserves with a high fruit content and minimal additives can be a suitable substitute.
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