Slow-Roasted Pork Shoulder

1. Rub Pork Shoulder

Rub the pork shoulder with kosher salt, light brown sugar, and a generous amount of freshly ground pepper. Place the pork in the refrigerator to marinate overnight.

2. Preheat Oven

Preheat your oven to 325°F. Prepare a roasting pan by placing a V-rack inside it. Position the marinated pork shoulder on the V-rack.

3. Slow Roast Pork

Slow roast the pork in the oven for 5 to 6 hours. Halfway through the roasting process, add water to the pan to prevent the drippings from burning.

4. Prepare Peach Glaze

In a saucepan, combine the frozen peaches, dry white wine, granulated sugar, rice vinegar, and fresh thyme. Bring the mixture to a simmer and cook until the peaches are tender, about 20 minutes. Remove the thyme sprigs and stir in the whole-grain mustard.

5. Rest Pork

Once the pork has finished roasting, let it rest for an hour.

6. Defat Jus

Using a fat separator, defat the jus from the pan drippings to remove excess grease.

7. Carve and Serve

Carve the rested pork shoulder into slices and serve with the peach glaze and the defatted jus.