How to Make Roasted Pork Shoulder with Peach Sauce

Slow Roasted Pork Shoulder with Peach Saucesource: American Test Kitchen
Ingredients: Serve 8 to 12
PORK ROAST:
1 (6 to 8 pound) bone in pork butt
½ cup kosher salt
½ cup packed light brown sugar
Pepper

PEACH SAUCE:
10 ounces frozen peaches, cut into 1 inch chunks (2 cups), or 2 fresh peaches, pitted and cut into ½ inch wedges
2 cups dry white wine
½ cup granulated sugar
¼ cup plus 1 tablespoon rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard

Procedures:
FOR THE PORK ROAST: Pat pork dry with paper towels. Using knife, score fat cap of roast at 1 inch intervals in crosshatch pattern, being careful not to cut into meat. Combine salt and sugar in bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap tightly in plastic wrap, place on rimmed baking sheet, and refrigerate for at least 12 hours or up to 1 day

Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast, brush off excess salt mixture, and season with pepper. Transfer roast to V rack coated with vegetable oil spray set inside large roasting pan and add 4 cups water to roasting pan.

Cook roast, basting twice during cooking, until meat is extremely tender and meat near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board. Ten loosely with aluminum foil and let rest for 1 hour. Transfer liquid in roasting pan to fat separator and let stand for 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining just for another use.

FOR THE PEACH SAUCE: bring peaches, wine, sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining 1 tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.

Using sharp paring knife, cut around inverted T-shaped bone and pull free from roast. Using serrated knife, slice roast. Serve, passing sauce separately. End.