Servings: 10
Prep Time: 20 Minutes
Cook Time: 3 Hours
Total Time: 200 Minutes
1. Heat oven to 300ºF.
2. Heat oil and butter in heavy, oven-proof pot over medium-high heat.
3. Pat roast dry with paper towel. Season with salt and pepper and sear on all sides until golden brown, reducing heat if it looks as if it is getting too dark—this may take up to 15 minutes to sear all sides.
4. While roast browns, mix mustard, jam, ginger and vinegar together.
5. When roast is done browning, remove from pot. Add carrots and onion to pot and cook until slightly softened, about 5 minutes.
6. Deglaze pot with rum, scraping up any good browned bits. Stir in stock, then stir in apricot/mustard mixture. Add bay leaf and return pork roast to pot. Bring all to boil, cover tightly (using foil beneath lid if necessary) and place pot into oven. Cook 2 hours, turning roast in juices every 20 to 30 minutes.
7. After 2 hours, remove lid. Cook another 30 minutes, letting juices thicken.
8. Remove roast from oven and let rest 5 minutes before cutting into thin slices and serving topped with sauce from pot. Note: If you want sauce to thicken more, put pan over high heat stovetop while roast rests, allowing pan juices to reduce and thicken more, skimming fat as it reduces.
