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Pork Roast
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Step 1
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Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt, brown sugar and Blood Orange fused olive oil in medium bowl. Rub mixture over entire pork
shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 hours and up to 24 hours. |
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Step 2
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| Adjust oven rack to lowest position and heat oven to 325F degrees. Unwrap roast and season with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. |
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Step 3
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| Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup just discard fat and reserve remaining juice for another use. |
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Peach Sauce
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Step 4
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| Bring peaches, Peach White Balsamic, granulated sugar, ¼ cup dry wine, ¼ cup de-fatted juice, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon dry wine and mustard. Remove thyme, cover, and keep warm. |
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Step 5
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| Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve with Peach sauce. |
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