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Ingredients
- 3 pounds fresh pork shoulder
- 1 small onion, peeled and sliced
- 6 whole cloves
- 1 bay leaf
- 1 (16 oz. can) sweet potato
- 3/4 cup brown sugar
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon mace
- 3/4 cup honey
- 3 tablespoons orange juice
Details
Servings 4
Adapted from thomcooks.com
Preparation
Step 1
Combine shoulder with onion, cloves, bay leaf and water to cover in kettle.
1. Cover.
2. Simmer for 2 hours or until meat is tender.
3. Let stand in broth until ready to glaze. (If meat is cooked a day ahead, chill in broth to keep moist, then remove from refrigerator an hour before glazing and let stand at room temperature.)
4. Drain meat and place in a shallow baking pan.
5. Arrange sweet potatoes around edge.
6. Blend brown sugar, mustard, mace, honey and orange juice in a small bowl.
7. Brush part over meat and potatoes.
Bake in a very hot 450° oven, brushing several times
8. with remaining sugar mixture, for 20 minutes or until meat is heated through and richly glazed.
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