Meal Type: Entree
Peach and melon salsa (makes 5 cups)
Cook the pork: Preheat your oven to 300°F. Stir together the salt, sugar, and cumin and rub the pork like it’s your job, making sure to use all of it. Place the roast, skin-side up or fat-cap up, in the bottom of a Dutch oven. Put the lid on and slide it onto the middle rack of your oven.
Cook it for 4 hours, covered. Raise the heat to 400°F and remove the lid. Cook an additional hour uncovered. Let the meat rest for about 20 minutes before slicing or pulling.
Make the salsa and serve: Stir everything together and let the flavors marry for about 30 minutes before serving. You could put this together up to a day in advance, but I like to do it the evening we eat it. This creates a cocktail hour and keeps the colors in the salsa vibrant.
The salsa is both a salad and a sauce, so be generous with it and serve with about 8 ounces of pork.