SLOW-ROASTED PORK SHOULDER WITH PEACH (OR CHERRY) SAUCE
Steps:
- FOR ROAST using sharp knife, cut slits 1" apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in bowl and rub over entire 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. Adjust oven rack to lowest position & heat oven to 325 degrees. Unwrap roast and brush off excess salt mixture. Season with pepper. Transfer to V-rack (fat cap up) coated with oil set in large roasting pan & add 1-quart water to roasting pan. Cook roast, basting twice during cooking, until meat is extremely tender and temperature near but not touching bone is 190 degrees, about 5 to 6 hours. Transfer to carving board and let rest, loosely tented in foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat. (If no jus, deglaze pan.) FOR SAUCE bring peaches, wine, sugar, ¼ cup vinegar, ¼ cup jus & thyme to simmer in small sauce pan; cook, stirring occ, until reduced to 2 cups, about 30 minutes. Stir in remaining vinegar and mustard. Remove thyme, cover and keep warm. Using sharp paring knife, cut around inverted t-shaped bone until it can be pulled free from roast. Using serrated knife, slice roast. Serve with sauce.
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