Cast Iron Roasted Pork Shoulder with Peach Sauce | America's Test Kitchen

Ingredients

• 1 (6- to 8- pound) bone-in pork butt , trimmed
• Kosher salt and pepper
• 1/3 cup packed light brown sugar
• 1 onion , sliced into 1/2-inch-thick rounds
• 1 pound frozen peaches , cut into 1/2-inch pieces
• 2 cups dry white wine
• 1/2 cup granulated sugar
• 5 tablespoons rice vinegar
• 2 sprigs fresh thyme
• 1 tablespoon whole-grain mustard