Boneless Pork Shoulder Roast with Apricot and Mustard Glaze


  • 3 lbs Meyer Heritage Duroc Pork Shoulder (one boneless pork shoulder, rolled and tied)
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • Salt and pepper to taste
  • 2 tbsps Grainy mustard
  • 1/2 cup Apricot jam
  • 1 tsp Ground ginger
  • 2 tbsps Cider vinegar
  • 2 Carrots (cleaned and cut into 1 inch lengths)
  • 1 Onion (sliced)
  • 1/4 cup Dark rum
  • 1/4 cup Beef stock
  • 1 Bay leaf


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.


Nutritional Analysis Per Serving

  • Calories: 431
  • Fat Content: 30g
  • Saturated Fat Content: 10g
  • Carbohydrate Content: 12g
  • Sugar Content: 8g
  • Sodium Content: 152mg
  • Cholesterol Content: 99mg
  • Protein Content: 23g