Slow Roasted Boston Butt with Thyme-Peach Sauce

There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.  ~Thomas Wolfe

Although this meal requires pre-planning, it is worth it. Made on a Saturday, there will be more than enough for you and your better half, leftovers, and a brown bag lunch on Monday. Also called a Boston butt, a bone-in pork shoulder is the best choice for slow roasting (according to Cook's Illustrated). Rubbing the roast with a mixture of salt and sugar, and letting the meat rest overnight, enhances the juiciness of the meat, and creates a crackling crust to die for. For a side item, consider my spicy cole slaw. The bestest good one once added thai chili sauce by mistake, but the resulting tangy heat made it even better than the original.

Slow-roasted Boston butt
6-8 pound bone in pork shoulder, 1 inch slits cut in crosshatch pattern in fat cap
1/2 cup kosher salt
1/2 cup light brown sugar

Rub salt and sugar mixture over entire pork and into the slits, cover with plastic wrap, and

refrigerate over night (12 to 24 hours).   

The next day, allowing for at least 5-6 hours of roasting, and an additional 1 hour to rest, preheat oven to 325 degrees, and drop oven rack to lowest position. Unwrap pork and brush off excess salt/sugar mixture. Season well with pepper. Spray v-rack with no-stick spray, then place pork shoulder in rack and place inside roasting pan. Add water to reach the bottom of the v-rack (there won't be a lot of juices that escape, but you do want to capture those juices and not let them burn).

Cook pork, basting every two hours (and adding additional water to bottom of pan if needed to prevent scorching the jus) until meat registers 190 degrees with an instant read thermometer. It will take approximately 5-6 hours. Remove pork from the rack, and tent with foil for 1 hour.  Transfer drippings to fat separator and let separate. Discard fat, pour off 1/4 cup for the thyme-peach sauce, and reserve the rest for another use (consider making a gravy for mashed potatoes for a meal variation the next day).

While the meat is resting, make the following sauce:
Thyme Peach Sauce
20 ounces frozen peaches, thawed. Process 1/2 of peaches until thick but still slightly chunky.
         Cut the remainder into 1 inch chunks.
1/2 cup sugar
1/4 cup plus 1 TBSP unseasoned rice vinegar
1 1/2 cups white wine (I used a riesling)
4 sprigs fresh thyme
1 TBSP coarse mustard

Bring the peaches, sugar, 1/4 cup of the rice vinegar, wine, reserved 1/4 cup jus, and thyme to a simmer in a saucepan. Cook until thickened and slightly reduced (about 30 minutes). Stir in additional TBSP vinegar and the mustard. Remove thyme stalks and serve.
______________________________________________________________

Remove the bone from the pork butt (using a paring knife to trim around the bone if needed). Slice, or pull (if your from the south), and serve with the thyme-peach sauce.