Slow-Roasted Pork Shoulder with Peach Sauce

Name: Slow-Roasted Pork Shoulder with Peach Sauce
Yield: Serves 8 to 12
Ingredients: 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; 10 ounces, frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into 1/2-inch wedges; 2 cups, dry white wine; 1/2 cup, granulated sugar; 1/4 cup plus 1 tablespoon, unseasoned rice vinegar; 2 sprigs, fresh thyme; 1 tablespoon, whole-grain mustard

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Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

SERVES8 to 12

TIME6¼ to 7¼ hours, plus 12 hours brining and 1 hour resting

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WHY THIS RECIPE WORKS

Bone-in pork butt takes longer to cook than boneless but retains more moisture and cooks more evenly. We started our slow-roasted pork shoulder recipe by rubbing our roast’s exterior with brown sugar and salt, then left it to rest overnight...

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