1 pork shoulder (4-5 lbs), bone-in

Glaze:
½ jar Sallie’s Greatest Fig Sweet Onion +Rosemary Jam
1/3 cup apple cider vinegar
¼ cup olive oil (this might be changed in final recipe)

 

Preheat oven to 275 degrees.  Drain roast and place on a baking rack in an ovenproof deep-wall (2.5-3 inch) pan.  Bake for 3.5 hours, rotating 180 degrees after 2 hours.   Remove from oven—meat should be VERY tender, and the bone should be easy to pull out.  Raise oven temperature to 375 degrees.

For the Glaze:  Mix together the Fig Sweet Onion + Rosemary Jam, apple cider vinegar, olive oil and. Liberally glaze the outside of the roast, reserving half of the glaze to use as a finishing sauce.   Return to the oven for 15 to 20 minutes or until glaze has thickened.

Serve as the meat in a main course, or use to make unique BBQ sandwiches. Can add rustic cold slaw. Or, better yet, make a delicious Fig Sweet Onion + Rosemary Panini! Start by using a hearty whole wheat/grain bread, and spread some Fig Sweet Onion + Rosemary Jam on it. Add some pulled pork along with some gouda or provolone cheese, butter the outside of the bread and grill!

NOTE: Can substitute for Peach Pepper + Ginger jam *

Comments

Pascal :

One of my favorite in my restaurant

May 13 2014 at 02:05 PM

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