Wednesday, August 22, 2012

Slow Roasted Pork Roast with Prune Glaze

4 lbs (approx) pork shoulder roast
1 cup fresh prune juice
3 large crushed garlic cloves
12 fresh prunes
1 tablespoon molasses
1 tablespoon raw honey
1 tablespoon fresh oregano
Extra virgin olive oil
Sea salt and black pepper

Preheat oven to 350 F

Combine prune juice, garlic, molasses, and honey.  Rub pork roast with sea salt, black pepper, oregano, and olive oil. Add to a covered roasting pan. Roast for 3 hours, basting intermittently with the marinade. 

Remove cover during the last hour of cooking and add prunes and veggies or your choice.


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