FOR THE ROAST:
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 and brown sugar in medium bowl. Rub salt 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 and up to 24 hours.
Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast 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.
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 cup jus; discard fat and reserve remaining jus for another use.
FOR THE SAUCE:
Bring peaches, wine, granulated sugar, cup vinegar, cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
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, passing sauce separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	202.84 Kcal (849 kJ)
Calories from fat	14.97 Kcal
		% Daily Value*
Total Fat	1.66g	3%
Cholesterol	47.43mg	16%
Sodium	897.47mg	37%
Potassium	377.51mg	8%
Total Carbs	18.64g	6%
Sugars	16.71g	67%
Dietary Fiber	0.61g	2%
Protein	18.01g	36%
Vitamin C	26.6mg	44%
Iron	0.8mg	4%
Calcium	9mg	1%

Amount Per 100 g
Calories	117.47 Kcal (492 kJ)
Calories from fat	8.67 Kcal
		% Daily Value*
Total Fat	0.96g	3%
Cholesterol	27.47mg	16%
Sodium	519.73mg	37%
Potassium	218.62mg	8%
Total Carbs	10.8g	6%
Sugars	9.68g	67%
Dietary Fiber	0.35g	2%
Protein	10.43g	36%
Vitamin C	15.4mg	44%
Iron	0.4mg	4%
Calcium	5.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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