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.
Ingrediënten
- 1 cup Jack’s Old South Vinegar Sauce or make your own
- 1½ cups apple jelly
- 1 cup light corn syrup
Instructies
- 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).
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