Glazed Pork Shoulder Roast

Pork shoulder roast is a family favourite. I like using some type of sauce usually tomato based or semi-sweet glaze. Quite often the semi-sweet glaze has a home canned jam, jelly or chutney as an ingredient for my glazes. Last night I decided on a semi-sweet glaze for the pork roast and as normal used the clay baker. A clay baker needs to be soaked in water before using for best results but it does cook a pork roast beautifully!

Glazed Pork Shoulder Roast
The glaze for this roast is very easy to make and can be use in one of two ways. Depending on the desired thickness of the glaze, pour over roast while raw (thicker) or about 15 minutes before the roast is cooked (thinner). For a variation, substitute the French dressing with Catalina or Russian dressing.

This pork roast was glazed while raw, then then basted a few times while cooking allowing the flavours of the glaze to penetrate the meat. I used low fat French dressing since there was a nice layer of fat on the pork roast. The apple jelly was homemade using the recipe in an earlier entry. The roast was served with basmati rice and home canned Kentucky Wonder green beans.

Glaze
1 c French dressing (low fat)
1/2 c apple jelly
1 tsp honey
3/4 tsp dijon mustard

Wisk together and pour over roast.