Boston Butt with Peach glaze
On my visit home to Texas I picked up some Peach preserves from Fredericksburg, I went to Junior college just down the road in Brenham. My past and present collide in this recipe as we are currently stationed outside of Boston, this is really a no fuss, hands off kind of recipe that can feed you during the week and can be used in tacos or as the main dish served with slaw as the side dish. Ill be honest there are so many pieces of meat of dishes from the north that I never gave its origin a 2nd thought, New England is big on its history and also education. I love sharing what I have learned during out time here and hope to do more.
Boston butt is a cut of pork that includes the loin, rump and picnic. The word comes from Boston’s British colonial past when it was common for butchers to hang their meat in market stalls. Nowadays this cut is most commonly used for cooking or barbecuing and has been traditionally associated with a variety of dishes such as pulled pork, carnitas tacos, collard greens, etc. Pork butts are also often braised alongside chicken thighs to make an international dish called ‘Chilean pollo.’
The “Boston butt” is a cut of pork that is traditionally slow-cooked to create moist, tender meat. The name comes from the Boston area’s long tradition of butchering hogs.
Here’s a simple and delicious Boston Butt in a Dutch Oven with Peach Glaze recipe. This slow-cooked, tender pork shoulder is packed with flavor and has a sweet and savory glaze that caramelizes beautifully.
Ingredients
For the Pork:
• 4–5 lb Boston butt (pork shoulder)
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• ½ cup chicken broth
For the Peach Glaze:
• 1 cup peach preserves (or peach jam)
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• ½ tsp red pepper flakes (optional, for heat)
Instructions
1. Sear the Pork
• Preheat your oven to 300°F (150°C).
• Heat the olive oil in a large Dutch oven over medium-high heat.
• Pat the pork dry and rub it with salt, pepper, paprika, garlic powder, onion powder, and thyme.
• Sear the pork on all sides until golden brown (about 3–4 minutes per side).
2. Slow Cook the Pork
• Add chicken broth to the Dutch oven.
• Cover with the lid and place it in the oven.
• Cook for 3.5–4.5 hours, basting occasionally, until the meat is fork-tender.
3. Make the Peach Glaze
• In a saucepan over medium heat, combine peach preserves, Dijon mustard, apple cider vinegar, soy sauce, and red pepper flakes.
• Simmer for 5 minutes, stirring until smooth.
4. Glaze & Finish
• Increase the oven temperature to 425°F (220°C).
• Brush the pork generously with the peach glaze.
• Return to the oven, uncovered, for 15–20 minutes, letting the glaze caramelize.
5. Rest & Serve
• Let the pork rest for 10–15 minutes before shredding or slicing.
• Serve with extra peach glaze on the side.
Serving Suggestions
• With fresh tortillas for tacos
• With roasted Brussels sprouts or cabbage slaw
• Alongside a simple green salad
Leave a comment