Easy Pork Shoulder Roast with Peach Glaze
This six-ingredient pork shoulder roast is juicy, fork-tender, and burnished with a sticky and savory peach barbecue glaze! It’s the perfect, low effort main dish that serves a crowd and it just so happens to be paleo, gluten-free, and Whole30 compatible!
Servings: 10
Ingredients
- 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
Instructions
- 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!
Video
Notes
- Before you pack up the leftovers for storage, discard the bone. The remaining boneless pork shoulder meat can be stored in a sealed storage container for up to 4 days in the fridge or up to 3 months in the freezer.
- Slow roasted pork shoulder is the ultimate emergency protein; you can add it to soups, salads, stir-fries—you name it! You can also grab some grain-free tortillas and eat the shredded pork with salsa and guacamole for Taco Tuesday!
Nutrition
Calories: 378kcal | Carbohydrates: 12g | Protein: 43g | Fat: 16g | Fiber: 0.2g | Sugar: 8g