Slow-Roasted Pork Shoulder

6-8 pound bone-in pork shoulder

1 day before
cross-hatch fat on top, 1 inch squares
Mix 1/3 cup kosher salt and 1/3 cup brown sugar
rub on pork and wrap tight with plastic wrap
store in fridge for 12-24 hours

6 hours prior
rub off excess salt
add black pepper
spray roast pain and rack with vegetable oil
add 1 qt water in roasting pan
roast at 325 degrees
baste at one hour and three hour marks and rotate roast
remove when internal temp at 190 degrees; ~5 hrs
rest on carving board, tented with foil, for one hour

Sauce
Separate/strain fat drippings
in medium sauce pan combine:
- 10 oz canned/frozen peaches
- 2 cups white wine vinegar
- 1/2 cup white sugar
- 1/4 cup rice wine vinegar
- 2 sprigs thyme
- 1/4 cup drippings

Simmer sauce for 30 min, then add:
1 Tbsp stone ground mustard
1 Tbsp rice wine vinegar

Eat and be happy.

from America's Test Kitchen