Bourbon-Marinated Pork Roast with Country Ham Jus
- Level: Intermediate
- Yield: 8 servings
- Total: 13 hr 45 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 5 hr 30 min
Ingredients
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**
Directions
- 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.
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 www.integrationacres.com, or substitute pureed papaya