Ingredients:
1 4-8 lb. Heritage Pork Bone-in Boston Butt
¼ cup of salt
¼ cup of dark brown sugar
For the sauce:
2-3 fresh peaches, peeled, pits removed, and cut into 1-inch chunks.
2 cups of dry white wine
1/3 cup of granulated sugar
¼ cup of apple cider vinegar
2 sprigs of fresh thyme, or 2 teaspoons of dried thyme
1 tablespoon of Dijon mustard
- The day before: prepare the pork roast by cutting a shallow crosshatch pattern into the fat cap, about one inch apart.
- Combine salt and sugar in a bowl and rub generously over the surface of the pork butt.
- Wrap the roast tightly in a double layer of plastic wrap, place on a baking sheet with a rim and refrigerate for 12-24 hours.
- Remove roast from the refrigerator and preheat oven to 325 degrees Fahrenheit.
- Unwrap the roast from the plastic wrap, place it on a rack in a roasting pan with three cups of water in the bottom of the pan and cook roast for 4-6 hours, basting once per hour. If the water level gets low near the end of the cooking time, add another cup of water to prevent the juices from scorching.
- When the roast is extremely tender and a meat thermometer registers an internal temperature of 190 degrees near the bone, but not touching the bone, remove the roast from the oven and tent it in aluminum foil. Ideally, let the meat rest for one hour before serving.
- While the meat is resting, pour the juices into a fat separator and allow it to sit for 5 minutes.
- Using ¼ cup of the jus, fat removed, begin the peach sauce.
- Add all of the sauce ingredients, other than the mustard, to a saucepan, and bring to a simmer on medium-low heat, stirring occasionally.
- When the sauce has reduced to approximately 2 cups, remove it from the heat and whisk in the mustard.
- Remove the thyme sprigs, if using fresh thyme.
- Carve the roast and serve with the warm peach sauce.