A Cook's Illustrated Recipe. The best of many delicious dishes we served to family that visited for the holidays. Ryan made it using residual heat in his wood-fired oven, but I'm sure it would be equally delicious out of a conventional oven.
INGREDIENTS
Pork Roast
- 1bone-in pork butt, 6 to 8 pounds (see note)
- 1/3cup kosher salt
- 1/3cup packed light brown sugar
- Ground black pepper
Peach Sauce
- 10ounces frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into 1/2-inch wedges
- 2cups dry white wine
- 1/2cup granulated sugar
- 1/4cup plus 1 tablespoon unseasoned rice vinegar
- 2sprigs fresh thyme
- 1tablespoon whole-grain mustard
INSTRUCTIONS
- 1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use.4. FOR THE SAUCE: Bring peaches, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.
