Easy Pork Shoulder Roast with Peach Glaze
Ingredients
The roast
-
9
pounds
bone-in, whole pork shoulder roast
-
3
tablespoons
Diamond Crystal kosher salt
-
Freshly ground black pepper
The glaze
-
½
cup
peach jam
-
2
tablespoons
coconut aminos
-
1
teaspoon
Red Boat fish sauce
Instructions
- Score the fat cap of the pork roast in a crosshatch pattern.
- Season the pork roast with salt and cover it to dry-brine in the refrigerator for 12 to 48 hours.
- Preheat the oven to 325°F and season the roast with black pepper.
- Prepare a roasting pan with a rack and apply avocado oil to the rack.
- Place the pork roast fat-side up on the rack and add water to the pan.
- Roast the pork for 5 to 6 hours until the internal temperature is 185°F.
- Mix the peach jam, coconut aminos, and fish sauce to create the barbecue sauce, reserving some for later.
- Brush the roast with the peach jam sauce when it reaches 185°F and continue roasting for an additional 30 to 45 minutes.
- Remove the roast from the oven and brush with the reserved sauce.
- Tent the roast with foil and let it rest for about 1 hour before slicing or shredding.
Nutrition Facts (estimated)
Servings
10
Calories
378
Total fat
16g
Total carbohydrates
12g
Total protein
43g
Sodium
0mg
Cholesterol
0mg
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