- Sep 25, 2020
- 202
- 162
People on this forum have been extremely helpful to me, so I would like to contribute a pork recipe. I just made it today on my new Napoleon Prestige grill. I used to use my Ronco rotisserie, but now that I have a gas rotisserie, I can do a way with a lot of the cleanup.
This recipe is not just good; it's amazing. I came up with it in around 2007. I just made it today for dinner, and I can't believe how great it is. It's extremely simple, too.
INGREDIENTS
2-3 pounds pork roast (shoulder)
12 oz. apricot or peach nectar
1/2 cup sweet Marsala or Harvey's Bristol Cream
1 tsp. sage
several cloves garlic, crushed
1/2 tsp. salt
1 tbsp. butter
1 tsp. starch
Take the bone out of the roast, salt it all over, tie it up, and leave it in the fridge for at least a day.
Pour the nectar and wine into a saucepan, and stir in the starch. Add everything else and boil until you have a thick sauce that will stick to the roast.
Cook on a rotisserie and apply all of the sauce. That's all you have to know. Don't let the inner temperature go over 145. That ruins it.
It's really nice if the sauce burns a little. The Ronco did this very well. I am going to have to get to know the Napoleon to get the same effect, but you can follow up with a plumber's torch.
Fried apples are an excellent side. Sorry I don't have a precise recipe. I cut a Granny Smith in pieces with the peel on, and I fry it in butter, brown sugar, cinnamon, a sprinkle of salt, and a tiny bit of nutmeg. You can also add brandy and boil it off. You want the apples to get brown and caramelize. Best to use a big pan so the apples make good contact for browning.
This roast is extremely easy to make, and you won't believe how good it is.
You can probably make this with other fruit juices like pineapple or mango. I haven't tried anything but peach and apricot. I have a stuffing recipe to go with it. I once put this sauce on a whole pig, filled it with stuffing, and roasted it on a spit. When the pig was opened up, a cloud of intoxicating steam rose up and swept over everyone who was there. Really nice.
This recipe is not just good; it's amazing. I came up with it in around 2007. I just made it today for dinner, and I can't believe how great it is. It's extremely simple, too.
INGREDIENTS
2-3 pounds pork roast (shoulder)
12 oz. apricot or peach nectar
1/2 cup sweet Marsala or Harvey's Bristol Cream
1 tsp. sage
several cloves garlic, crushed
1/2 tsp. salt
1 tbsp. butter
1 tsp. starch
Take the bone out of the roast, salt it all over, tie it up, and leave it in the fridge for at least a day.
Pour the nectar and wine into a saucepan, and stir in the starch. Add everything else and boil until you have a thick sauce that will stick to the roast.
Cook on a rotisserie and apply all of the sauce. That's all you have to know. Don't let the inner temperature go over 145. That ruins it.
It's really nice if the sauce burns a little. The Ronco did this very well. I am going to have to get to know the Napoleon to get the same effect, but you can follow up with a plumber's torch.
Fried apples are an excellent side. Sorry I don't have a precise recipe. I cut a Granny Smith in pieces with the peel on, and I fry it in butter, brown sugar, cinnamon, a sprinkle of salt, and a tiny bit of nutmeg. You can also add brandy and boil it off. You want the apples to get brown and caramelize. Best to use a big pan so the apples make good contact for browning.
This roast is extremely easy to make, and you won't believe how good it is.
You can probably make this with other fruit juices like pineapple or mango. I haven't tried anything but peach and apricot. I have a stuffing recipe to go with it. I once put this sauce on a whole pig, filled it with stuffing, and roasted it on a spit. When the pig was opened up, a cloud of intoxicating steam rose up and swept over everyone who was there. Really nice.
