Ingredients Jump to Instructions ↓

  1. 1 Pork Shoulder Roast **GLAZE**

  2. 1/4 cup reduced sodium chicken broth

  3. 1/4 cup orange marmalade

  4. 2 tablespoons sherry

  5. 2 tablespoons olive oil

  6. 1 teaspoon soy sauce

  7. 1/2 teaspoon dried marjoram leaves

  8. 1/2 teaspoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preparation : In 1 1/2-quart saucepan, combine glaze ingredients. Heat over low heat until marmalade is just melted. Reserve 1/2 cup glaze. Place pork in zipper lock bag. Add remaining glaze; seal and chill 2 hours, turning bag over once. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Drain and discard glaze from pork. Place meat on grid, grill covered 6 minutes per side. Brush with reserved glaze; grill 3 more minutes per side or until pork reaches an internal temperature of 160F.


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