1 pork shoulder (4-5 lbs), bone-in
6qt ice water
½ cup pickling salt
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)


For the Brine:  Add the salt to the ice water and whisk until completely dissolved.  Place pork roast in a large container or zip bag and pour over brine.  Place in the refrigerator for 24-48 hours.

 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!

Fig Sweet Onion + Rosemary can also be used as a finishing sauce over pork ribs. Delicious!

 NOTE: The Peach Pepper + Ginger Jam also works  great with this recipe.


Pascal :

One of my favorite in my restaurant

May 13 2014 at 02:05 PM

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