Peach Pepper and Ginger Glazed Pork Roast Recipe

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

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