{{ :recipes:pork_with_peach_sauce.jpg?direct&200|}} ====== Slow Roasted Pork w/Peach Sauce ====== /* Description */ **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. Serve the pork with the [[pork_roast_peach_sauce|peach sauce]] or [[pork_roast_cherry_sauce|cherry sauce]] or with a sweet-tart chutney. {(rater>id=100|name=Slow Roasted Pork With Peach Sauce|type=rate|headline=off)} |**Preheat:** 325°|**Yield:** 8-12 servings|| |**Prep:** 0:15|**Wait:** 0:12|**Cook:** 0:06| ====== Ingredients ====== **Pork Roast** * 1 bone-in pork butt , 6 to 8 pounds (see note) * 1/3 cup kosher salt * 1/3 cup packed light brown sugar * ground black pepper **[[pork_roast_peach_sauce|Peach Sauce]]** {{section>recipes:pork_roast_peach_sauce#Ingredients&noheader&nofooter&noeditbutton}} **[[pork_roast_cherry_sauce|Cherry Sauce]]** ====== Directions ====== - **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. - 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. - 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. - **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. - 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. ====== Notes ====== * Amazing! * We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Add more water to the roasting pan as necessary during the last hours of cooking to prevent the fond from burning. * Instead of the lean, center-cut loin, our choice for roasting is pork butt (also known as Boston butt). This shoulder roast packs plenty of intramuscular fat that melts and bastes the meat during cooking, and it’s available with or without the bone. We prefer bone-in for two reasons: First, bone conducts heat poorly and, in effect, acts as an insulator against heat. This means that the meat surrounding it stays cooler and the roast cooks at a slower, gentler pace. Second, bones have a large percentage of the meat’s connective tissue attached to them, which eventually breaks down to gelatin and helps the roast retain moisture. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes MainDish/Pork Roast AmericasTestKitchen 5★ }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/IceCream/Topping Dessert/Pie Dessert/Pie/Crust Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork Roast FineCooking 5★ MainDish/Seafood Pasta-Rice Pizza Roast FineCooking 5★ Salad Salad/Dressing Sandwich Sauce/Gravy Seasoning Side Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden Bon Appetit Chowhound FineCooking 5★ FoodWine GoodEats Gourmet HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~