I love when summer rolls around and peaches come back into season. I love using them in everything. When I get the urge to have that same flavor but I can’t seem to find a fresh peach anywhere, I go to this Peach Pepper and Ginger Glazed Pork Roast Recipe. Try it for dinner and let me know what you think!
1 Boneless Pork Shoulder
1 lb. bacon
½ jar Sallie’s Greatest 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 Sallie’s Greatest 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).
Optional: 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!
Recipe from Sallie’s Greatest Jams