Apricot Glazed Pastured Pork

Pork shoulder is one of the most versatile meats on the farm. Roasting meat seems like a daunting and difficult task. In actuality, this cooking method is one of the easiest. Turning a big hunk of raw meat into juicy and tender shreds of meat feels like a noteworthy accomplishment every single time.

Nothing goes better with a pork shoulder roast than a good glaze. Apricot-glazed pork is always a crowd favorite. I'm almost afraid to reveal how simple yet delicious this glaze is. So I'm setting aside the fear for the sake of inspiring someone out there to serve this meal at their next dinner party. Your guests will think you've spent hours in the kitchen when in reality it's as easy as letting your roast hang out in the oven for a handful of hours and whipping up a batch of glaze.

Here are the directions for roasting a pork shoulder roast and Apricot Glaze. We use an enamel coated cast iron dutch oven with a lid.

Apricot Glazed Pork

3 to 4 lbs of Pork Shoulder (thawed and room temperature)

2 teaspoons cumin

1 1/2 teaspoons paprika

1/2 tablespoon salt

1 teaspoon pepper

1 tablespoon olive oil

1 cup of beer, your favorite stock, or water

1 onion sliced

1.  Preheat oven to 375 degrees.

2.  Heat oil in the dutch oven pan on a stove on medium high heat. Sprinkle seasonings of cumin, paprika, salt, and pepper on the pork. Place the roast into the oil in the pan and sear the pork about 5 to 10 minutes on each side until it turns a golden brown.

3.  Pour your liquid (beer, stock, or water) into the pot with the roast. Add your onion. Put the lid on the dutch oven and place in the oven.

4.  You will cook the roast on 375 degrees for about 3 ½ hours.

5.  Once the pork is done, pull out of the dutch oven and shred pork using thongs and fork. Set aside while you make your glaze. Place your dutch oven back on the stove with the pork drippings. You only need to save about 1 cup of the pork drippings (this is the liquid remaining in the pot).

6.  You will now make your glaze.

Apricot Glaze

1- 11 oz jar of Apricot Preserves (I use the fruit only kind without any added sugars)

½ cup of Apple Cider Vinegar

3 Tbsp of whole grain mustard

Heat your pork drippings in your dutch oven on medium high heat on the stove. Add the apricot preserves to the drippings and allow them to melt down. Whisk them together. Add your apple cider vinegar and mustard. Give them a good whisk to marry all of the ingredients in the glaze. Cook on medium high heat until it bubbles. Turn off heat. Add shredded pork to your glaze and mix together.

This meat goes well with your favorite coleslaw or mashed sweet potatoes.



Comments

[Your Biggest Fan]

You've just been pinned! One of my most favorite recipes.EVER.IN.LIFE.

[Christi]

I can't wait to try this recipe... it looks and sounds great! But I must admit... I totally cracked up at the very idea of shredding the roast with THONGS and a fork!

Thanks for the great recipe and a bit of fun, too! (Even if the funny part was unintentional.)

[Jessics]

I had this at the CrossFit South Central Regionals where my hubby was competing. It was phenominal! We LOVE pork & can't wait to make this recipe for my whole family!

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