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Slow Roasted Pork Shoulder with Peach Sauce

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WHY THIS RECIPE WORKS:
To most modern-day cooks, “roast pork” equals the lean (and often bland) loin, which is typically gussied up with a glaze or chutney to compensate for its lack of fat (and flavor). We wanted to celebrate the glories of rich old-fashioned pork with the shoulder roast (also called Boston butt or pork butt). This tough cut is loaded with intramuscular fat that builds flavor and bastes the meat during roasting; outside, its thick fat cap renders to a bronze, bacon-like crust. Plus, at around $2 per pound, the shoulder offers value.

First, we salted the meat overnight—a technique we frequently use with large, tough roasts for improved texture and flavor. This helped, but to improve the roast’s flavor even more, we turned to an idea taken from Chinese barbecue pork, where the meat is rubbed with a salt and sugar rub (we preferred brown sugar over white for its subtle molasses flavor and hints of caramel). As we hoped, the sugar caramelized and helped crisp the fat cap, giving it a bronze hue. For an accompanying sauce, peaches, white wine, sugar, vinegar, and a couple of sprigs of fresh thyme added to the drippings and reduced delivered on all fronts. To round out the sweetness, we finished it with a spoonful of whole-grain mustard

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Ingredients

  • INGREDIENTS
  • Pork Roast
  • 1 1 6 to 8 butt , 6 to 8 pounds (see note)
  • 1/3 1/3cup 1/3cup kosher salt
  • 1/3 1/3cup 1/3cup packed light brown sugar
  • Ground black pepper
  • Peach Sauce
  • 2 2cups 2cups dry white wine
  • 1/2 1/2cup 1/2cup granulated sugar
  • 1/4 1/4cup 1 plus 1 tablespoon unseasoned rice vinegar
  • 2 2sprigs 2sprigs fresh thyme
  • 1 1tablespoon 1tablespoon whole-grain mustard

Details

Servings 8

Preparation

Step 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.

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