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Black pepper peach pork roast

Oven-Roasted Black Pepper Peach Pork Shoulder

This Oven-Roasted Black Pepper Peach Pork Shoulder is a sweet and savory main dish that’s perfect for cozy dinners or special gatherings. Juicy peaches, brown sugar, and apple cider vinegar create a rich, tangy pan sauce, while freshly cracked black pepper adds bold flavor. Slow-roasted until fork-tender, this pork shoulder is easy to prepare and full of comforting flavor.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 3-4 lbs Pork shoulder bone-in or boneless
  • 3 tbsp Freshly cracked black pepper
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 3 Ripe peaches peeled, pitted, and sliced
  • 2 cloves Garlic minced
  • 1 Small onion finely chopped
  • ¼ cup Brown sugar
  • ¼ cup Apple cider vinegar
  • 1 tsp Smoked paprika optional
  • ½ tsp Crushed red pepper flakes optional
  • ½ cup Chicken broth or water
  • Fresh thyme or rosemary sprigs optional

Equipment

  • Large roasting pan or dutch oven
  • A sharp knife and cutting board
  • Measuring cups and spoons
  • Foil or roasting pan lid

Method
 

  1. Preheat oven to 300°F (150°C).
  2. Prepare the roasting dish:
    In a large roasting pan or Dutch oven, scatter the sliced peaches, onion, and garlic on the bottom.
  3. Make the sauce right in the pan:
    Sprinkle brown sugar, apple cider vinegar, smoked paprika, and red pepper flakes over the peach mixture. Pour in chicken broth or water and stir lightly to combine.
  4. Season the pork:
    Rub the pork shoulder all over with olive oil, salt, and lots of freshly cracked black pepper. Place the seasoned pork directly on top of the peach mixture.
  5. Roast it low and slow:
    Cover tightly with a lid or foil. Roast for 3 ½ to 4 hours, or until the pork is very tender and pulls apart easily with a fork.
  6. Optional — caramelize the top:
    Remove the lid during the last 20–30 minutes of cooking to let the top brown and caramelize slightly.
  7. Serve:
    Let the pork rest for 10 minutes. Shred or slice and spoon the peachy pan sauce over the top. Garnish with fresh thyme or rosemary if desired.