Peach Roasted Pork Shoulder

There are some days where you’ve just earned it.

There are days where your joints are sore, and you’ve run yourself through the day mentally and physically. There are days where you’ve hiked a mountain, run a marathon, built a house, and kayaked a river all within an hour. Or, at least, it feels like you have. On those days, you deserve this.

I don’t care that you’re eating Wilbur. I don’t care that huge hunks of meat are bad for you. I don’t care that it’s a lot of salt, and fat, and grease.

On days like these, none of that matters.

I have had several of those days lately. Ergo, I have earned several of these. After hikes with Moosie, walks with friends, physical labor at work, and extreme grocery shopping (it’s a thing), all I could dream about was tearing into a huge hunk of pork.

So I did. And thus was born the peach roasted pork shoulder. Also known as the best fucking piece of pork I’ve ever made in my life. Tender through to the center, with bits of fat that melt in your mouth and absorb all of the sweetness and sourness of the peaches and lemon. The salty outer layer that crunches just a bit. Forkfuls that fall apart, no need for a knife. It makes every sore muscle worth it.

Here’s how you can get it.


3 lbs Pork Shoulder

Juice from 15 oz can peaches (not in heavy syrup)

3 oz Lemongrass

1 Tablespoon Dried Rosemary

1 Tablespoon Lemon Juice

2 Tablespoons Butter, Melted

2 Tablespoons Minced Garlic

1 Tablespoon Butter, Softened



Peaches from 15 oz Can (not in heavy syrup)


In a food processor, blend the peach juice, lemongrass, rosemary, and lemon juice. Grab your piece of pork and make deep cuts about halfway down, evenly spaced. Pour melted butter and food processor mixture into a gallon freezer bag. Salt and pepper the cut heavily. Throw in pork and shake so that marinade coats the entire cut.

Marinate for at least one hour. Preheat oven to 350 F.

Grease roasting pan with 1 tablespoon butter or oil. Remove pork from the bag and place in a pan. Gently wipe off lemongrass bits onto bottom of pan. Add 2 tablespoons of marinade. Pour any leftover peach juice from can onto the pork. In each slit, add a slice of peach. Feel free to salt and pepper again. Cook for 1 hour and 45 minutes or until meat thermometer reads 145 F.

Serve hot.

I love this recipe. The top of the pork comes out crispy and the sugar in the peaches caramelizes the meat. It can easily become shredded pork or be cut up and put on sandwiches.

Around here, we are in full-on energy mode. Spring cleaning, hiking, and wedding planning have invaded our lives, and we are going, going, gone from the moment we wake up until the moment we fall asleep. And if that doesn’t earn us a cut of this meat, then I don’t know what will.

Until next time, treat yourself.

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