Step 1

Position an oven rack in the lowest position and preheat the oven to 300 degrees F.

Step 2

Cut the pork shoulder fat-side up into 4 quarters, making sure each quarter has some of the fat cap. Mix together the pepper, sugar and salt in a small bowl, then rub all over the pork.

Step 3

Put the peaches in the bottom of a large Dutch oven. Rest the pork fat-side up on top of the peaches. Bake until the pork is very tender and shreds easily, 3 1/2 to 4 hours. Transfer to a large bowl and let rest until cool enough to shred, keeping all the juices in the pot. Shred and reserve.

Step 4

While the pork rests, place the pot with the cooking juices over medium-high heat. Once it starts to bubble, pour in the peach tea and use a wooden spoon to scrape up any browned bits from the bottom and sides of the pot. Return to a boil, reduce the heat to medium and let simmer until the sauce is thickened slightly, 2 to 3 minutes. Add the shredded pork back in the pot and toss to combine.

Step 5

Serve the pork with slices of Texas toast if desired.