Slow-Roasted Pork Shoulder with Peach Sauce

Posted November 8, 2012 by admin
Posted in : Cuisines :
  • Recipe By :
  • Prep Time :
    20 min
  • Cook Time :
    360 min
  • Ready Time :
    6 hour, 20 min




  • 1 whole pork shoulder roast, bone in
  • 1/3 cup kosher salt
  • 1/3 cup brown sugar
  • 1/2 teaspoon black pepper

Peach Sauce

  • 10 oz.s frozen peaches cut into chunks
  • 2 Cups white wine
  • 1/2 cup sugar
  • 5 tablespoons rice vinegar
  • 2 sprigs thyme
  • 1 tablespoon whold grain mustard
  • 1/4 cup defated juice from the roast


This will make a beautiful, crusted roast that will make a great presentation for carving at the table.


Start with a bone-in shoulder or Boston butt roast of about 8 pounds.  Cut slits 1 inch apart in a crosshatch pattern in the fat cap of the roast, being careful not to cut into the meat.  Combine salt and brown sugar and rub over entire roast and into the slits.  Wrap roast tightly in double layer of plastic wrap, place in a pan and refrigerate 12 to 24 hours.  Adjust oven rack to low position and set oven to 325.  Unwrap roast, brush off any excess salt mixture, season with pepper and place on a rack over a roasting pan with a quart of water in the pan.  Roast for 6 hours basting three or four times during the process.  The meat should be 190 degrees.  Transfer roast to a carving board loosely tented with foil and let rest for one hour.  Save the liquid to a fat separator, let stand 5 minutes, pour off fat and reserve 1/4 C of the liquid.  Note that you may have to add more water to the pan during the process, do not let it go dry.

Sauce:  In a small sauce pan place all sauce ingredients except the mustard and bring to a slow boil until reduced to 2 cups, maybe 30 minutes.   Remove the thyme, add the mustard and keep warm.

Using a boning knife slide the knife in along side the bone until the bone is free and can be pulled out leaving the roast intact.  Slice and serve with sauce over.