Pork Roast with Cranberry Apricot Glaze
A Tender, Juicy, Delicious pork roast with a Scrumptious Cranberry Apricot glaze. Perfect for your Holiday dinner table!
Ingredients
- 1 10 lb pork shoulder roast or pork butt roast.
- 1 tsp Garlic Salt
- 1 tsp Coarse black pepper
- 1/2 tsp crushed Rosemarry
- 1 tsp Paprika
- 1/2 tsp dry sage
- 1/2 tsp dry thyme
- 2 cups of water
- Fresh Sage and Cranberries for garnish
Cranberry Apricot Glaze
- 1 cup apricot preserves
- 1 can jellied cranberry sauce
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven to 250° degrees.
- In a medium, or large roasting pan, with a roasting rack place rinsed and dried pork roast fat side up.
- Mix spices, garlic salt, coarse black pepper, thyme, rosemary, sage, and paprika together. Rub into the top of the pork roast.
- Add 2 cups of water into the bottom of the roasting pan. Cover and bake at 250° for 6-8 hours until pork is done and juices are running clear.
- In a medium sauce pan, over medium heat, mix together the apricot preserves, cranberry jelly, and pumpkin pie spice. Bring to a low boil. Stir until ingredients are well incorporated.
- Remove roast from oven. Brush with glaze.
- Place roast back in the oven for an additional 15-20 minutes.
- Remove roast and allow to rest for 20 minutes. This will allow juices to settle in the meat.
- Cut roast into slices, or pull apart, and place on serving tray.
- Spoon additional sauce over meat or serve on the side. Garnish with fresh sage and cranberries.
Video
Notes
*Please note that roast will reduce by 40% when cooking.
Nutrition
Serving: 11/2 cupsCalories: 821kcalCarbohydrates: 19gProtein: 60gFat: 55gSaturated Fat: 20gPolyunsaturated Fat: 30gCholesterol: 231mgSodium: 272mgFiber: 1gSugar: 13g
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