← Back to Search Results
roasting Barbecue, Southern
Slow-Roasted Pork Roast with Sweet and Spicy Horseradish Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

We use fresh ham for this flavorful roast. The word “ham” usually brings to mind cured pork, but the word actually refers to the hog’s hind leg, generally from the hipbone to the middle of the shank bone. Fresh ham, then, is unprocessed; it is not cured, dried, or salted, so it tastes like other tender cuts of fresh pork, such as the loin and pork chops. At Foster’s, we don’t slice this roast; instead, we serve it in large, tender pulled chunks for a more casual presentation.

Yield: Serves 8 to 10

Ingredients

  • One 7- to 8-pound fresh ham or fresh pork shoulder, skin on, bone-in
  • ½ cup cider vinegar
  • ½ cup balsamic vinegar
  • 1 cup Foster’s Seven Pepper Jelly or your favorite pepper jelly
  • 1 tablespoon red pepper flakes
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon salt
  • 2 cups Sweet and Spicy Horseradish Sauce (recipe follows)

For the Sweet and Spicy Horseradish Sauce:

  • One 5-ounce jar prepared horseradish, drained
  • 1 cup Foster’s Seven Pepper Jelly or your favorite pepper jelly
  • ¼ cup balsamic vinegar
  • 1 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees.

2. Place the pork in a large roasting pan. Pierce the skin and fat of the pork—without going through to the meat—all over with a fork and set aside.

3. Mix together the cider vinegar, balsamic vinegar, pepper jelly, red pepper flakes, black pepper, and salt in a bowl and stir until well blended. Brush the pork generously with the basting liquid and add about 2 cups water to the bottom of the pan.

4. Cover and place in the oven to roast for 5½ to 6 hours, basting frequently, until a meat thermometer inserted in the thickest part registers 220 to 225 degrees, the skin is browned and crisp, and the meat is falling-off-the-bone tender. Let rest for 20 to 30 minutes before serving. To serve, remove the skin, pull the pork into large pieces, and serve with the horseradish sauce.

To Make the Sweet and Spicy Horseradish Saucee:

Combine the horseradish, pepper jelly, vinegar, and pepper in a bowl and whisk until well blended. Spoon the sauce on top of the pulled pork or refrigerate in an airtight container until ready to use. This sauce can be made 4 to 5 days in advance. It’s delicious on sandwiches and most pork and lamb dishes.

Notes

Temperatures for Cooking Pork:

When cooking fresh pork (the term “fresh” is used to differentiate it from cured pork, or ham), take care not to overcook it. Chops and loins are quite lean, and will be dry and lacking in flavor if cooked too long. Trichinae are destroyed at 138 degrees, but to be on the safe side, most professional chefs serve pork between 145 and 150 degrees. The USDA recommends that pork prepared at home be cooked to an internal temperature of 160 to 165 degrees. Remember, however, that even after cooked pork is removed from the oven, it will continue to cook about 10 degrees as it rests. To avoid overcooking, we suggest that you remove the pork from the oven when a meat thermometer reaches 145 degrees in the thickest part. Then cover the pork loosely for 5 to 10 minutes. As it rests at room temperature, it will cook another 10 degrees, to 155 degrees. (For pork,155 to 160 degrees is considered medium; 170 to 180 degrees is considered well-done.)


© 2002 Sara Foster
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

885kcal (44%)
66mg (7%)
6mg (10%)
17mcg RAE (1%)
1077mg
68mg
55g
31g
1g
33g
225mg (75%)
955mg (40%)
20g (99%)
57g (88%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
flavor Flavor
by Rocco DiSpirito
spice Spice
by Ana Sortun
west-coast-cooking West Coast Cooking
by Greg Atkinson
lidias-italy Lidia's Italy
by Lidia Bastianich
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
living-raw-food Living Raw Food
by Sarma Melngailis
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?