Recipe courtesy of Jim Gerhardt

Bourbon-Marinated Pork Roast with Country Ham Jus

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  • Level: Intermediate
  • Total: 13 hr 45 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 5 hr 30 min
  • Yield: 8 servings
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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

One 8-bone crown roast of pork, 5 to 7 pounds, with 1/4-inch fat and bones "Frenched"*

Country 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**


  1. 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.
  2. Preheat 1 side of a grill to high heat.
  3. 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.
  4. 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:

  1. 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:

Yield: about 3 cups
  1. Mix all the ingredients together.

Cook’s Note

*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. ** Find pawpaw puree at, or substitute pureed papaya