Ingredients Jump to Instructions ↓

  1. For the Roast Pork Shoulder:

  2. 1 4 pound boneless pork shoulder roast

  3. 2 tablespoons extra-virgin olive oil

  4. 3 sprigs Rosemary

  5. 4 cloves garlic, peeled and sliced thinly

  6. 1 tablespoon Kosher salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1 tablespoon Sambal Oelek and 1/2 cup mayonnaise combined

  9. Hoisin sauce, to taste

  10. 1 bunch cilantro, leaves only

  11. For the Apricot BBQ Sauce:

  12. 1 tsp extra virgin olive oil

  13. 1 onion, chopped

  14. 2 cloves garlic, minced

  15. 1 bay leaf

  16. 1/4 teaspoon red pepper flakes

  17. 1/4 cup white vinegar

  18. 1/2 cup apricot preserves

  19. 1/2 cup chicken broth

  20. salt

  21. freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425° .Rub oil on roast and season with salt and pepper. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic and 5-6 rosemary leaves of. Set the pork in a large roasting pan, fat side up. Reduce the oven temperature to 250° and roast the pork for 4 1/2 - 5 hours, or until the meat is well browned. Let the meat rest for 20 minutes . Carve the pork roast across the grain 1/3-inch thick slices. Serve To serve as a sandwich, spread a teaspoon of the hoisin on the bottom of a crusty 3-inch long roll, and 1/4 teaspoon of sambal oelek on the top half of roll. Top bottom half with 2 slices of pork and a tablespoon of the apricot glaze. Garnish with cilantro leaves and serve Heat the canola oil in a medium saucepan over moderate heat. Add the onions and cook, stirring occasionally, until browned, 10-15 minutes . Add the apricot preserves, garlic, granulated sugar and vinegar and cook, stirring frequently, until the sugar dissolves.

  2. Add the chicken stock, mustard, bay leaf, and a pinch of salt and black pepper to the pan. Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes . Taste and adjust seasoning with salt and pepper. Set glaze aside.


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