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Slow-Roasted Pork Shoulder and Peach Salsa

Source of Recipe

From "A Southern Gentleman's Kitchen" by Matt Moore


Recipe Introduction

"Good things come to those who wait, which y'all will learn the minute you take a bite of this fall-off-the-bone tender pork. Though traditionally prepared on a smoker, I'm smart enough to realize that not all of us have such means to prepare this favorite. So instead, I pop it in the oven in the morning so I'm eating like a hog in heaven come suppertime and meals beyond. I like pairing this with my fresh peach salsa�it's chunky and has a kick of heat and acidic bite, both of which play nicely with the juicy pork. This dish is perfectly suited to eat as-is or served between a couple of slices of Texas Toast. Whole-grain bread or a bun work, too."

List of Ingredients

◦ 1 (9.75-pound) bone-in pork shoulder roast (Boston butt)
◦ 6 cloves garlic, cut in half lengthwise
◦ 2 tablespoons kosher salt
◦ 1 tablespoon freshly ground black pepper
◦ � cup extra virgin olive oil
◦ Peach Salsa


Recipe

Preheat oven to 325� F. Using a paring knife, cut 12 (3-inch-deep) slits all over roast; insert one garlic half in each slit. Sprinkle roast with salt and pepper. Place an oven-safe Dutch oven over medium heat 2 minutes or until hot; add oil. Cook roast in hot oil 2 to 3 minutes on three sides or until browned (do not brown fat cap side of roast). Position roast, fat cap side up, and cover with lid.

Transfer to oven. Bake, covered, at 325� F for 5 � hours. Transfer roast to a cutting board, and let stand until cool enough to handle (about 30 minutes). Shred roast with two forks, removing any large pieces of fat. Serve shredded roast with Peach Salsa.

Serves 8 to 10






❧ Peach Salsa:

◦ 3 cups peeled and diced fresh, ripe peaches (about 6 peaches)
◦ � jalape�o pepper, finely minced
◦ 1 clove garlic, minced
◦ � cup finely diced red onion
◦ Pinch of kosher salt
◦ 2 tablespoons fresh lime juice (1 lime)
◦ 1 teaspoon red wine vinegar

Stir together all ingredients in a large bowl. Let stand at room temperature 10 minutes to allow flavors to meld. Serve salsa immediately, or cover and chill up to 5 hours.

Makes 2 � cups