Roast Pork Shoulder with Apricot BBQ Sauce
This dish has a uniquely delicious BBQ flavor, with touch of sweetness.
Makes 8 to 10 servings
|1||4 pound boneless pork shoulder roast|
|2||tablespoons extra-virgin olive oil|
|4||cloves garlic, peeled and sliced thinly|
|1||tablespoon Kosher salt|
|1/2||teaspoon freshly ground black pepper|
|1||tablespoon Sambal Oelek and 1/2 cup mayonnaise combined|
|Hoisin sauce, to taste|
|1||bunch cilantro, leaves only|
|1||tsp extra virgin olive oil|
|2||cloves garlic, minced|
|1/4||teaspoon red pepper flakes|
|1/4||cup white vinegar|
|1/2||cup apricot preserves|
|1/2||cup chicken broth|
|freshly ground black pepper|
- Preheat the oven to 425° .Rub oil on roast and season with salt and pepper. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic and 5-6 rosemary leaves of. Set the pork in a large roasting pan, fat side up. Reduce the oven temperature to 250° and roast the pork for 4 1/2 - 5 hours, or until the meat is well browned. Let the meat rest for 20 minutes. Carve the pork roast across the grain 1/3-inch thick slices. Serve
- To serve as a sandwich, spread a teaspoon of the hoisin on the bottom of a crusty 3-inch long roll, and 1/4 teaspoon of sambal oelek on the top half of roll. Top bottom half with 2 slices of pork and a tablespoon of the apricot glaze. Garnish with cilantro leaves and serve
- Heat the canola oil in a medium saucepan over moderate heat. Add the onions and cook, stirring occasionally, until browned, 10-15 minutes. Add the apricot preserves, garlic, granulated sugar and vinegar and cook, stirring frequently, until the sugar dissolves.
- Add the chicken stock, mustard, bay leaf, and a pinch of salt and black pepper to the pan. Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Taste and adjust seasoning with salt and pepper. Set glaze aside.
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