Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
Cover pot and roast in a preheated 325 degree F. oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
Shred the pork, removing excess fat, and toss with Roasted Peach Whiskey Sauce.
Serve warm on a sandwich bun. Top with coleslaw (optional).
