Meat

• 6-8 lb bone in pork butt shoulder
• 1/3 cup kosher salt
• 1/3 cup packed brown sugar

Peach Sauce

• 10 oz frozen peaches - cut into 1“ chunks
• 1 cup dry white wine (original CI 2 cups)
• 1/2 cup granulated sugar
• 5 Tbsp (1/4 cup+1 Tbsp) unseasoned rice vinegar - divided
• 2 sprigs fresh thyme
• 1/4 cup defatted jus
• 1 Tbsp whole grain mustard

Cherry Sauce

• 10 oz frozen or fresh pitted cherries
• 1 cups red wine (original CI 2 cups)
• 3/4 cup granulated sugar
• 5 Tbsp (1/4 cup+1 Tbsp) red wine vinegar - divided
• 1/4 cup ruby port
• 1/4 cup defatted jus

1. Use sharp knife to cut slits 1” apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and sugar in bowl. Rub salt mixture over entire pork shoulder and into slits. Place on rimmed baking sheet and refrigerate for 3-1 days. Alternative wrap tightly in double layer of plastic wrap and refrigerate for 12-24 hr. Allow 2 1/2hr to warm roast to room temp prior to cooking.
2. Adjust oven rack to lowest position and heat oven to 275 deg. Unwrap roast and brush any excess salt mixture from surface. Season roast with pepper. Set rack in large roasting pan, spray with vegetable oil spray and place roast on rack. Add 1 qut water to roasting pan.
3. Cook roast, basting twice during cooking, until meat is extremely tender and meat near (but not touching ) bone registers 195 deg, approx. 6-7 hr for a 7.0-9.3 lb roast.
4. Transfer roast to carving board and let rest, tented loosely with aluminum foil, for 1/2 - 1 hr. Transfer liquid in roasting pan to fat separator and let stand for 5 min. Pour off 1/4 cup jus and set aside; discard fat and reserve remaining jus for another use.
5. For the peach sauce bring peaches, wine, sugar, 1/4 cup vinegar, thyme sprigs, and 1/4 cup defattted jus to simmer in small sauce pan. Stir occasionally, until reduced to 2 cups, about 30 min. Stir in mustard and remaining 1 Tbsp vinegar. Discard thyme springs, cover and keep warm. For the cherry sauce reduce to 1 1/2 cups.
6. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast. Using serrated knife, slice roast. Serve, passing sauce separately.

Serves: 8-12       Total cook time: 1-3 days salting+ 5-6 hr roast + 1 hr rest
Source: Cook's Illustrated Meat Book