1 Boneless Pork Shoulder
1 lb. bacon
½ jar Peach Pepper +Ginger Jam
1/3 cup apple cider vinegar
¼ cup olive oil
2 cloves fresh minced garlic
Salt and pepper to taste

 








Season pork roast with salt and pepper and let sit overnight or a couple of hours. Mix the Peach Pepper + Ginger Jam, apple cider vinegar, olive oil, garlic (can add salt/pepper to taste if not able to season roast night before). Wrap the roast in bacon and put in a covered Dutch oven pot and bake at 325 degrees for around 2 hours. Then the last hour braise the meat with the Peach Pepper + Ginger glaze several times. Save half of the sauce to use as a finishing sauce with the sliced (or shredded meat). You can serve as the main course for dinner or can make delicious Peach Pepper + Ginger Panini sandwiches! If you make sandwiches I recommend using a hearty whole wheat/grain type bread and spread some Peach Pepper + Ginger Jam on it along with some gouda or provolone cheese if you like. Grill to melt the cheese. Can also top with a fresh tomato!

NOTE: my brother-in-law does this same recipe but slow cooks it on a charcoal grill. Both very tasty!

Peach Pepper + Ginger can also be used as a finishing sauce over pork ribs. Delicious!

Comments

Cathleen Fischer:

Absolutely delicious and so tender and flavorful, so easy to prepare as well.

February 19 2013 at 10:02 AM

Cathleen Fischer:

Absolutely delicious and so tender and flavorful, so easy to prepare as well.

February 19 2013 at 10:02 AM

Leave a comment

Please note: comments must be approved before they are published.