Bourbon-Marinated Pork Roast with Country Ham Jus

Total Time:
13 hr 45 min
15 min
8 hr
5 hr 30 min

8 servings

  • 1/4 cup maple syrup
  • 1/4 cup sorghum molasses (recommended: Kentucky)
  • 2 tablespoons bourbon
  • 2 tablespoons sweet chili sauce (such as Heinz)
  • 1 1/2 teaspoons Asian garlic chili paste
  • 1 (8-bone) crown roast of pork, 5 to 7 pounds, with 1/4 inch fat and bones "Frenched"*
  • Ham Jus, recipe follows
  • Pawpaw Relish, recipe follows
  • Country Ham Jus:
  • 8 ounces country ham bones or smoked pork bones (recommended: Kentucky brand)
  • 4 cups water
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1 small carrot, chopped
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon whole peppercorns
  • 2 cups demi-glace or very rich veal stock
  • Pawpaw Relish:
  • 1 green tomato, diced
  • 1 mango, diced
  • 1/2 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 lime, juiced
  • 2 tablespoons honey
  • 1/4 bunch cilantro leaves, chopped
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • 1/4 cup pawpaw puree (*Find pawpaw puree at, or substitute pureed papaya).
  • *To "French" the rib bones means to cut out the material between the bones. Your meat cutter should know how to cut the roast and should do it for you on request.

  • To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.

  • Preheat 1 side of a grill to high heat.

  • To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.

  • To serve, reheat the country ham jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.

Country Ham Jus:
  • For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.

Pawpaw Relish:
  • Mix all the ingredients together.

  • Yield: about 3 cups

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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