Ingredients

The following ingredients have 4 Servings
  • 9 pounds whole bone-in pork shoulder roast (get a pork butt roast!)
  • 3 tablespoons Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • ½ cup peach jam
  • 2 tablespoons coconut aminos
  • 1 teaspoon Red Boat fish sauce

Instruction

  • Using a sharp knife, carefully score the fat cap in a 1-inch crosshatch pattern, making sure you don’t cut into the meat.
  • Sprinkle the salt all over the pork roast. Cover the roast with plastic wrap and stick it in the refrigerator for 12 to 48 hours to dry-brine.
  • When you are ready to slow roast the pork, heat the oven to 325°F with the oven rack in the lowest position. While the oven is heating up, add freshly cracked black pepper all over the pork shoulder roast.
  • Grab a roasting pan and rack and spray the rack with avocado oil spray or brush on some avocado oil. Place the pork shoulder roast, fat-side up, on the rack.
  • Pour 3 cups of water into the roasting pan, or enough to cover the bottom of the pan with a thin layer. The water will keep the drippings from burning and smoking during the long roast.
  • Roast the pork in the oven for 5 to 6 hours or until a knife is easily inserted and the internal temperature near the bone is 185°F.
  • While the pork is roasting in the oven, mix together the jam, coconut aminos, and fish sauce in a small measuring cup or bowl. Measure out and reserve 3 tablespoons of the glaze to brush on the pork at the very end (step 10).
  • When the pork reaches 185°F, brush the top and sides of the roast with the peach jam sauce.
  • Continue roasting the pork for about 30 to 45 minutes or until the top is golden brown and the final temperature is about 195°F. A fork or knife inserted into the roast should slide in easily.
  • Remove the pork shoulder roast from the oven and brush on the reserved 3 tablespoons of sauce. (Remember? I told you to save some for this step!)
  • Next, tent the roast with foil and rest it for about 1 hour so the meat can relax and the juices can redistribute. (Don’t worry—the roast will stay plenty hot during that time. You won’t be serving your guests cold pulled pork.)
  • Slice up the pork with a knife or shred it apart with two forks and enjoy!