We saw this on an episode of America's Test Kitchen a few weeks ago, and I was trying to get a clear answer from Zak about what he wanted for his birthday dinner. As we salivated over this pork, he said, 'I want that.' And so I went off, searching for the recipe on-line. I found it on a site for grandparents, so go figure. It was a simply enough recipe, I just fretted about finding someone I knew with a roasting pan (success), and making the sauce. I wanted it to be more of a thicker, glaze-type sauce, but it didn't turn out to be that way. And we couldn't remember how it looked like on the show, so whatever. It still tasted good--everything was sublime, and we have a lot of delicious leftovers we are excited about! The pork was salty in a good way, and the sauce really helped balance that. It was an excellent birthday dinner, I rounded it out with some mashed potatoes and zucchini monterey. Great birthday dinner!
Pork shoulder
1 bone-in pork shoulder/butt, 6 - 8 pounds
1/3 c. salt
1/3 c. packed brown sugar
black pepper
Peach sauce
10 oz. frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into 1/2-inch wedges
2 c. dry white wine
1/2 c. sugar
1/4 c. + 1 Tbl. unseasoned rice vinegar
2 sprigs fresh thyme
1 Tbl. whole-grain mustard
1. 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, rub over entire pork shoulder and into slits. Wrap roast tightly in double layer or 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 to 325 degrees. Unwrap roast and brush off any excess salt mixture. Season with pepper, transfer to V-rack, coated with nonstick cooking spray and set in large roasting pan. Add 1 quart water.
3. Cook roast, basting twice during cooking (and add water as needed), until meat is extremely tender and thermometer inserted registers 190 degrees, about 5 - 6 hours (it was ready in 5).
4. Transfer roast to carving board and let rest, loosely tented with foil for 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off 1/4 c. jus; discard fat and reserve or discard remaining jus.
5. Bring peaches, wine, sugar, 1/4 c. vinegar, 1/4 c. defatted jus and thyme to simmer in small saucepan. Cook, stirring occasionally, until reduced to 2 cups--about 30 minutes.
6. Remove thyme, stir in remaining tablespoon vinegar and mustard, and keep warm.
7. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast. Serve, with sauce.
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| before cooking, it had marinaded for 24 hours at this point |
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| all done, and smelling delicious! |
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| it was so tender, the meat just fell off nicely |
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peach sauce a really, really good meal |
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