I've really got to hand it to whomever invented the slow cooker. ​It's too easy to put ingredients in an appliance and walk away for 8 hours, and to come back to a scrumptious meal. My recipe utilizes a salt rub which is allowed to work its magic for an entire day...so begin this juiciest roast you'll ever have the day before you serve it. This is Southern food all the way. Pork butt and peaches...if that's not Georgia, I don't know what is.

 

For the pork roast:

1 bone-in pork butt (also known as Boston butt), 6 to 8 pounds

1/3 cup kosher salt - don't worry...this is for the rub & it's not consumed

1/3 cup packed light brown sugar

ground black pepper to season

 

For the peach sauce:

2 fresh peaches, cut into 1/2 inch wedges

2 cups dry white wine

1/2 cup granulated sugar

1/4 cup + 1 tablespoon plain rice vinegar

2 sprigs fresh thyme

1 tablespoon whole grain mustard

 

Using a sharp knife, cut slits 1 inch apart in a crosshatch pattern in the fat layer on top of the roast, taking care not to cut into the meat. Mix the salt and brown sugar in a medium bowl. Rub the salt mixture over the entire pork roast and into the slits. Wrap the roast very well in a double layer of cling wrap, place it on a baking sheet, and refrigerate 24 hours.

 

After the 24 hour waiting period, unwrap the roast and brush off the excess salt mixture from the surface. Season the roast with the black pepper. Pour 1 cup water into the slow cooker. Place the roast in the slow cooker on the "High" setting and cover with the lid. Cook on high for 1 hour, then change the slow cooker setting to "Low" and continue to cook for 8 hours. 

 

Transfer the roast to a carving board and let rest, covered loosely with aluminum foil for 1 hour. Pour the liquid from the slow cooker into a fat separator and let stand 5 minutes. Pour off the drippings, reserving 1/4 cup for the Peach Sauce, and discard the fat.

 

While the roast is resting, prepare the Peach Sauce:

Bring the peaches, wine, granulated sugar, rice vinegar, 1/4 cup defatted pork drippings, and thyme to a simmer in a small saucepan. Cook, stirring occasionally, until it has reduced by half...approximately 30 minutes. Stir in the mustard. Remove thyme, cover, and keep warm.

 

Carve the rested pork roast and serve hot. Pass the peach sauce.