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A Cooking Adventure with Thom

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Pork Roast

Polly South

Serves:  4


Pork Roast


This is a Fresh Pork Shoulder Roast!



3 pounds fresh pork shoulder
1 small onion, peeled and sliced
6 whole cloves
1 bay leaf
1 (16 oz. can) sweet potato
cup brown sugar
1 teaspoons dry mustard
teaspoon mace
cup honey
3 tablespoons orange juice

Cooking Method

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.

  8. Bake in a very hot 450 oven, brushing several times with remaining sugar mixture, for 20 minutes or until meat is heated through and richly glazed.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183