roast pork with peach sauce

Okay, so I've made roasts before.
But, I have to admit, they weren't really roasts.
They were more like a roast that was braised for a few hours and then roasted at the last second.
They were good.
Really good.
But, I wanted to try a roast that doesn't braise.  That just roasts.
My favorite cooking magazine showcased this recipe and I just had to try it.
Now, you do have to start the night before, but only to marinate it.
And then about 5 minutes of work the next day around noon.
And then you're sitting down to eat the most tender thing you've ever tasted at around 7pm.
All with minimal effort.

Oh, and do try the peach sauce.  It really adds to the pork and just a few more minutes of effort.

Roast Pork with Peach Sauce

Serves 8-12.

Taken from Cook's Illustrated.
1 bone-in pork butt , 6 to 8 pounds
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 you can use two fresh peaches, cut into chunks
2 cups dry white wine
1/2 cup sugar
1/4 cup + 1 tablespoon rice vinegar, divided
2 sprigs fresh thyme
1 tablespoon whole grain mustard

Mix the salt and brown sugar in small bowl.

Using sharp knife, cut slits one inch apart in a crosshatch pattern in the fat of roast, being careful not to cut into the meat.

 

Rub salt mixture over the whole roast and into the slits.

Wrap roast tightly in a double layer of plastic wrap, place on a rimmed baking sheet, and refrigerate overnight.

The next day, around noon, preheat your oven to 325*.  Unwrap the roast and brush off any excess salt mixture. Season with pepper. Transfer roast to a roasting rack (V) coated with nonstick cooking spray set in large roasting pan and add 6 cups of water to the pan.

Cook roast, basting twice during cooking, until meat is extremely tender and a meat thermometer inserted into roast near but not touching bone registers 190*, 5 or 6 hours. Transfer the roast carefully to cutting board and let rest, tented with foil, about an hour. Transfer the jus in roasting pan to a medium bowl and skim off the fat. Pour off about 1/4 cup jus and toss the rest. (Or find a good use for it!)

While the roast is resting, bring the peaches, wine, sugar, 1/4 cup vinegar, 1/4 cup jus, and thyme to simmer in small saucepan.

 

Simmer until reduced to two cups, about 30 minutes. Stir in the remaining tablespoon vinegar and mustard. Remove thyme stems, cover, and keep warm.

When the table is set and the side dishes done and the roast has been resting for an hour, cut, using sharp paring knife, around the bone until it can be pulled free from roast. Then, using a serrated knife, slice the roast. Enjoy with the peach sauce drenched on the meat!