Generously salt and pepper about 6# pork butt with or without bone. Roast uncovered at 325 degrees for about 4 hours. Take out of pan, drain grease, place back in pan and pour cherry sauce over roast. Cover and cook for 30 minutes.
Sauce:
10--16 oz. jar of cherry preserves
1/4 c. red wine vinegar
2 T light corn syrup
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
Bring to boil and boil one minute, stirring constantly.
Enjoy the flavors! Enjoy the compliments! Pass on the recipe.
3 comments:
Bryonie made this a lot on Sundays. I miss it!
Then YOU make it!
I think I"ll try this one THIS SUNDAY! Montearos are supposed to join us ;)
Post a Comment