Ingredients
Gather Your Ingredients
8 pound bone-in pork butt, trimmed
Kosher salt and pepper
⅓ cup packed light brown sugar
1 onion, sliced into 1/2-inch-thick rounds
1 pound frozen peaches, cut into 1/2-inch pieces
2 cups dry white wine
½ cup granulated sugar
5 tablespoons rice vinegar
2 sprigs fresh thyme
1 tablespoon whole-grain mustard
Directions
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1. Using sharp knife, cut slits in surface of fat layer of roast, spaced 1 inch apart, in crosshatch pattern, being careful to cut down to but not into meat. Combine ⅓ cup salt and brown sugar in bowl, then rub mixture evenly over roast. Wrap roast tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
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2. Adjust oven rack to lowest position and heat oven to 325 degrees. Brush any excess salt mixture from surface of roast and season with pepper. Arrange onion rounds in single layer on bottom of 12-inch cast-iron skillet and place roast fat side up on top. Add 2 cups water to skillet.
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3. Transfer skillet to oven and roast, basting twice during cooking, until pork is extremely tender and meat near (but not touching) bone registers 190 degrees, 4 to 5 hours.
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4. Using potholders, remove skillet from oven. Transfer roast to carving board, tent with aluminum foil, and let rest while making peach sauce.
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5. Being careful of hot skillet handle, discard onion rounds and transfer remaining juices to fat separator. Let liquid settle for 5 minutes, then measure out and reserve ¼ cup jus; discard fat and remaining jus. (If necessary, add water as needed to equal ¼ cup.)
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6. Bring reserved jus, peaches, wine, granulated sugar, ¼ cup vinegar, and thyme sprigs to simmer in now-empty skillet over medium-low heat. Cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in any accumulated meat juices. Off heat, discard thyme sprigs. Using potato masher, mash portion of peaches to thicken sauce as desired. Stir in mustard and remaining 1 tablespoon vinegar and season with salt and pepper to taste.
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7. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean dish towel to grasp bone). Using serrated knife, slice roast thin. Serve with sauce.
Description
Start the night before!!!