Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Brown sugar

  2. 2 tablespoons 30ml Salt

  3. 2 tablespoons 30ml Paprika

  4. 1 tablespoon 15ml Granulated garlic

  5. 1 tablespoon 15ml Onion powder

  6. 1 teaspoon 5ml Allspice

  7. 1 teaspoon 5ml Ground cloves Apricot Glaze

  8. 3 cups 711ml Apricot preserves

  9. 2 tablespoons 30ml Dijon mustard

  10. 2 tablespoons 30ml Brown sugar

  11. 2 tablespoons 30ml Apple cider vinegar

  12. 1 teaspoon 5ml Cumin

  13. 2 tablespoons 30ml Cracked black pepper

  14. 1 teaspoon 5ml Sea salt Water - if needed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rub the mixture into the pork and store overnight in a Ziplock bag. Cook the pork over low fire for 1 to 2 hours, turning occasionally. When the internal temperature reaches 150 degrees, begin basting the pork with the Apricot Glaze. By keeping the heat low enough and by turning frequently, you can keep the glaze from burning. Cook for another 30 minutes until the internal temperature reaches 160 degrees. Let the pork rest for 5 to 10 minutes before serving. Serve with lots of extra sauce. For the Apricot Glaze: Mix everything together. Bring to a boil and simmer for about 1/2 hour. Thin slightly with water if needed. Serve over or alongside of the pork. This recipe yields ?? servings.


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