This is a glorious late-summer meal that everyone will look forward to. It is a long preparation but an easy one, as the pork shoulder simply takes a long time in your grill or oven to become fork tender.
The stewed peach sauce just enhances the flavors and adds some complexity to the dish. It is not a very sweet sauce, as the sugar is counter balanced with vinegar. Here I'm using sherry vinegar, but you could use another kind if you don't have that on hand.
With a roast of this size, you will likely have leftovers, which is what you really want. The pork shoulder is easily shredded and with the addition of Carolina Mustard Sauce, will make many fine sandwiches in the days after your initial meal. I like to serve them on these pretzel buns, but if you can't find them, consider the sweet Hawaiian rolls instead.
Ingredients
Pork Roast
1 bone-in pork butt, 7 to 10 pounds
1/3 cup coarse ground salt
1/3 cup packed light brown sugar
vegetable oil
apple juice or beer, about 1/2 cup
BBQ Rub
2 Tablespoons dried crushed red peppers
4 Tablespoons brown sugar
4 Tablespoons Kosher salt
2 teaspoons ground white pepper
2 teaspoons granulated garlic or garlic powder
2 teaspoons ground ginger
Stewed Peach Sauce
2 fresh peaches
2 cups dry white wine
1/2 cup granulated sugar
1/4 cup sherry vinegar, plus tablespoon
2 sprigs fresh thyme
1 tablespoon Dijon mustard
Carolina Mustard Sauce
1 cup yellow mustard
1/4 cup honey
1/4 cup light brown sugar
1/2 cup apple cider vinegar
2 tablespoon chipotle pepper in adobo, minced
1 tablespoon ketchup
2 teaspoons Worchestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
ground black pepper to taste
3-5 pound pork butt or shoulder roast, bone in preferred
Small Spanish onion, chopped
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| Julian's Slow-Roasted Pork Shoulder with Peach Sauce |
The low, slow cooking insures it has time for the interior fat to melt and the meat to become very tender. It will also develop a nice 'bark' especially if roasted on the grill with a few wood chips from your smoker box, which is my favorite way to prepare it. My cut had a large, thick fat cap which should be trimmed (to not more than 1/2 inch thick) before roasting. I did not do this and it did not melt. So I had to remove it before carving. In the image below you can see two thick fat blackened squares of fat on the back-top of the roast which I left to illustrate this point.
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| Scored and Ready to Roast |
The stewed peach sauce just enhances the flavors and adds some complexity to the dish. It is not a very sweet sauce, as the sugar is counter balanced with vinegar. Here I'm using sherry vinegar, but you could use another kind if you don't have that on hand.
With a roast of this size, you will likely have leftovers, which is what you really want. The pork shoulder is easily shredded and with the addition of Carolina Mustard Sauce, will make many fine sandwiches in the days after your initial meal. I like to serve them on these pretzel buns, but if you can't find them, consider the sweet Hawaiian rolls instead.
Ingredients
Pork Roast
1 bone-in pork butt, 7 to 10 pounds
1/3 cup coarse ground salt
1/3 cup packed light brown sugar
vegetable oil
apple juice or beer, about 1/2 cup
BBQ Rub
2 Tablespoons dried crushed red peppers
4 Tablespoons brown sugar
4 Tablespoons Kosher salt
2 teaspoons ground white pepper
2 teaspoons granulated garlic or garlic powder
2 teaspoons ground ginger
Stewed Peach Sauce
2 fresh peaches
2 cups dry white wine
1/2 cup granulated sugar
1/4 cup sherry vinegar, plus tablespoon
2 sprigs fresh thyme
1 tablespoon Dijon mustard
Carolina Mustard Sauce
1 cup yellow mustard
1/4 cup honey
1/4 cup light brown sugar
1/2 cup apple cider vinegar
2 tablespoon chipotle pepper in adobo, minced
1 tablespoon ketchup
2 teaspoons Worchestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
ground black pepper to taste
3-5 pound pork butt or shoulder roast, bone in preferred
Small Spanish onion, chopped
Instructions
TIMING OVERVIEW: Day one (24 hours) before you plan to start cooking, the pork shoulder will receive a dry rub and rest in the refrigerator 24 hours. Now is a good time to also make the Carolina Mustard Sauce for use the following day. 1 hour before roasting, it must rest on the counter at room temperature to start warming up. Then the pork shoulder will take 6-8 hours for slow roasting, plus a final hour of resting on the counter before serving. So plan your serving time accordingly.
TIMING OVERVIEW: Day one (24 hours) before you plan to start cooking, the pork shoulder will receive a dry rub and rest in the refrigerator 24 hours. Now is a good time to also make the Carolina Mustard Sauce for use the following day. 1 hour before roasting, it must rest on the counter at room temperature to start warming up. Then the pork shoulder will take 6-8 hours for slow roasting, plus a final hour of resting on the counter before serving. So plan your serving time accordingly.
FOR THE ROAST: Using sharp knife, trim any top fat to about 1/3 inch thickness so the fat cap is relatively even in thickness across the roast. Then 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 24 hours.
One hour before roasting, remove the wrapped pork shoulder from the refrigerator and let it set on the counter at room temperature to being warming up. If you are using a grill with smoker box, soak your wood chips/chunks.
Preheat grill or oven to 300F degrees, using only side burners or coals arranged for indirect heat, after adding wood to smoker box if using. Unwrap roast and brush off any excess salt mixture from surface. Rub lightly with oil and season pork shoulder with the BBQ rub (or favorite rub of your choice). Transfer roast to grill with no direct heat or into a V-rack coated with nonstick cooking spray set in large roasting pan for oven roasting and add 1 quart water to roasting pan.
Note: Most tough cuts of meat tenderize only after the collagen begins to "melt" and the fibers begin to separate, around 170-190 F. Don't panic if the roast fairly quickly reached around 150-155F as it can stay there for many hours. This is known as the 'stall' in the barbecue community.
Preheat grill or oven to 300F degrees, using only side burners or coals arranged for indirect heat, after adding wood to smoker box if using. Unwrap roast and brush off any excess salt mixture from surface. Rub lightly with oil and season pork shoulder with the BBQ rub (or favorite rub of your choice). Transfer roast to grill with no direct heat or into a V-rack coated with nonstick cooking spray set in large roasting pan for oven roasting and add 1 quart water to roasting pan.
Note: Most tough cuts of meat tenderize only after the collagen begins to "melt" and the fibers begin to separate, around 170-190 F. Don't panic if the roast fairly quickly reached around 150-155F as it can stay there for many hours. This is known as the 'stall' in the barbecue community.
Cook roast until meat reaches 160-165F degrees on an instant-read thermometer inserted into roast near but not touching bone, approximately 5-7 hours, depending on the roast size (bigger takes longer). If grilling, transfer roast to a 325F degree oven wrapped with foil and the apple juice or beer. If doing the pork shoulder entirely in the oven, add the apple juice or beer and cover the roast tightly with foil for the last hour of cooking. Remove from the oven when the roast reaches 190F degrees.
Transfer roast to carving board and let rest, covered with foil for 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Add about 1/3 cup of drippings to the peach sauce.
FOR THE CAROLINA MUSTARD SAUCE: Mix all ingredients and place in an air tight container and refrigerate (preferably 24 hours, although less will work too.)
FOR THE CAROLINA MUSTARD SAUCE: Mix all ingredients and place in an air tight container and refrigerate (preferably 24 hours, although less will work too.)
FOR THE STEWED PEACH SAUCE: As the roast is cooking prepare the peach sauce. Peel the peaches and cut in half and remove the pits. Slice the fruit into wedges. Add to a medium sauce pan along with the remaining peach sauce ingredients except for the mustard and last tablespoon of vinegar. Stir to combine over medium heat until reduced to 2 cups. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm. When the roast is removed from the oven add the 1/3 cup of drippings to the peach sauce and keep warm until ready for serving.
FOR SERVING: Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast using a clean kitchen towel to grasp bone. Using serrated knife, slice roast in large chunks. Serve the pork with the stewed peaches and sauce over top of each serving.
FOR LEFTOVERS: Using two forks shred the remaining roasted pork, which should fall apart easily. Stir in the Carolina Mustard Sauce and refrigerate until ready to make sandwiches the following day(s).
FOR LEFTOVERS: Using two forks shred the remaining roasted pork, which should fall apart easily. Stir in the Carolina Mustard Sauce and refrigerate until ready to make sandwiches the following day(s).
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