Slow-Roasted Pork Shoulder With Peach Sauce

1. FOR THE PORK 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 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 for 12 to 24 hours.
2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush any excess salt mixture from surface. Season roast with pepper. Set V-rack in large roasting pan, spray with vegetable oil spray, and place roast on rack. Add 1 quart water to roasting pan.
3. Cook roast, basting twice during cooking, until meat is extremely tender and roast near (but not touching) bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, tented loosely with aluminum foil, for 1 hour. Transfer liquid in roasting pan to fat separator and let stand for 5 minutes. Pour off 1⁄4 cup jus and set aside; discard fat and reserve remaining jus for another use.
4. FOR THE SAUCE: Bring peaches, wine, sugar, 1⁄4 cup vinegar, 1⁄4 cup defatted jus, and thyme sprigs to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining 1 tablespoon vinegar and mustard. Remove thyme sprigs, cover, and keep warm.
5. 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.

SLOW-ROASTED PORK SHOULDER WITH CHERRY SAUCE
Substitute 10 ounces fresh or frozen pitted cherries for peaches, red wine for white wine, and red wine vinegar for rice vinegar, and add 1⁄4 cup ruby port along with defatted jus. Increase granulated sugar to 3⁄4 cup, omit thyme sprigs and mustard, and reduce mixture to 1-1⁄2 cups.