Roasted Pork Shoulder with Grilled Peaches and Peach Glaze

Yield:
6 servings

Ingredients:

  1. Pork Injection:
  2. 1/2 cup peach nectar
  3. 1/4 cup water
  4. 1 tablespoon sea salt
  5. 2 Tablespoons brown sugar
  6. 1/2 teaspoon Worcestershire sauce
  7. 1 (4.25 pound) bone in Boston butt (pork shoulder roast)
  9. Spice Rub:
  10. 1 tablespoon peach flavored gelatin powder
  11. 1 tablespoon brown sugar
  12. 1 tablespoon sweet paprika
  13. 1 tablespoon chili powder
  14. 2 teaspoons garlic powder
  15. 1/2 teaspoon Old Bay Seasoning
  16. 1/2 teaspoon cayenne pepper
  18. Basting Sauce:
  19. 1/3 cup peach nectar
  20. 1/3 cup apple juice
  21. 1/3 cup water
  23. Peach Preserve Glaze:
  24. 1 cup peach preserves
  25. 2 tablespoons apple cider vinegar
  26. 1/4 cup water
  28. Grilled Peaches:
  29. 3 ripe peaches, cut into wedges
  31. Brioche Toast:
  32. 12 slices brioche
  33. 2 tablespoons softened butter
  34. 1 tablespoon dried oregano
Directions:

Pork Injection:
Place 1/2 cup peach nectar, 1/4 cup water, 2 tbsp brown sugar, sea salt and Worcestershire sauce in a small saucepan and bring to a boil; reduce heat and simmer until the dry ingredients are dissolved. Let mixture cool.

In the meantime, using a sharp knife, cut slits 1 inch apart in a crosshatch fashion in the fat cap of the meat, taking care to not cut through to the roast. Inject cooled mixture into pork. Cover and refrigerate for 2 hours or up to 12 hours.

Rub:
In a small bowl stir together 1 tbsp peach gelatin, 1 tbsp brown sugar, oregano, paprika, chili powder, garlic powder, Old Bay and cayenne pepper. Rub all of the mixture into the surface of the pork.

Baste:
In a small bowl, stir together 1/3 cup peach nectar, apple juice and 1/3 cup water.

Meat:
Place oven rack on lowest postion and preheat oven to 325 degrees F. Place a rack in a roasting pan and spray with nonstick cooking spray. Place roast on rack fat-side up. Pour 1 quart of water in the bottom of the roasting pan.

Cook roast for 4 hours until temperature reads 190 degrees using a meat thermometer (be sure to not touch the bone). Baste twice during the cooking process.

Remove roast, place on a carving platter and tent loosely with aluminum foil. Let rest for 1 hour.

With a sharp paring knife, cut around the bone and slice roast.

Peach Glaze:
Whisk together peach preserves, cider vinegar and 1/4 cup water. Set aside.

Grilled Peaches:
Spray peach wedges with nonstick cooking spray. Heat grill pan over medium heat. Place peach wedges on grill pan and cook on both sides until grill marks are present.

Brioche Toast:
Butter one side of each brioche slice with butter and toast both sides of bread over medium heat on a grill pan to make grill marks.
To serve, place serving of pork on top of brioche. Top with peach glaze and grilled peaches.

Adapted by a recipe from Chef Adam Perry Lang and Cook's Meat Book

Photo and food styling by Webstop


TDS 3