This month's recipe is perfect for Fall. It also takes advantage of another recipe I posted last month - the Peach Rosemary Freezer Jam.
My sisters were coming up for the weekend and I usually make dinner. I had just canned a bunch of the Peach Rosemary Jam - but some didn't set up as well as I hoped. So I used it for cooking sauce on a pork roast. It rocked! So dig out your jam from the freezer and try this. My sisters loved it and you will too.
Roast Pork with Peach Rosemary Jam
- 3-4#Pork Shoulder Roast (you can use a tendorloin if you want but I used the cheapest cut and it cooked up and shredded really well)
- 1 8oz. container of Peach Rosemary Jam
- 1/2 C water
- salt & pepper
Preheat oven to 325.
Salt and pepper the roast. Sear it on top of the stove in a dutch oven until brown on both sides.
Place in the dutch oven with the water. Spread the jam over the top of the roast, flip it over and again on the top. Place the lid on the pot and slow roast it for 4 hours or until is easily shreds.