Pork Glaze

Makes 3½ Cups If you’re making a whole hog, you need to triple this recipe. For a shoulder, depending on how large it is—a whole shoulder versus a butt, for example—you may need to double it. For pork chops or a pork loin, this alone will do you right, and you may even have some left over.
Share on Facebook Print Recipe

Ingredients

  • 1 cup Jack’s Old South Vinegar Sauce or make your own
  • cups apple jelly
  • 1 cup light corn syrup

Instructions

  • Pour all the ingredients into the base of a large blender.
  • Blend thoroughly to combine for about 3 minutes.
  • Transfer to a bowl, using a spatula to scrape all of the glaze out of the blender.
  • Store covered in the refrigerator for up to 2 weeks.
  • As you also already know, the world is full of sauces—just look in the aisles of your grocery store.
  • Sauces can be made out of every damn ingredient you have in your refrigerator or pantry, from sour cream to cola to blueberry pie filling.
  • And just as different areas of our country have different ways of cooking barbecue—see this page, where I go into the most prevalent styles—they also favor different types of sauces.
  • That’s cool, but I’m based in South Georgia and I favor vinegar-based sauces.
  • But I know how to make several other varieties that I’ll share with you (for example, my momma’s family’s mustard-based sauce, this page).
————————————————————————————————–