Glazed Pork Boston Shoulder |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5 to 6-pound boned, rolled pork Boston shoulder | 1/4 cup dry white wine | 1/4 cup apple jelly |
| 2 tablespoons lemon juice | 2 tablespoons cooking oil | 1 tablespoon snipped parsley |
| 1 teaspoon worcestershire sauce | 1/2 teaspoon celery seed | |
| 1 | Insert spit through center of roast and adjust holding forks. Insert meat thermometer at slant into roast so tip is in center but not touching fat or spit. Arrange medium coals in firebox around foil drip pan under roast. Attach spit; turn on motor and cook for 4 to 4-1/2 hours or till thermometer registers 170 F, brushing with Apple Glaze last half hour. |
| 2 | APPLE GLAZE: Combine wine, jelly, lemon juice, oil, parsley, 1 teaspoon salt, the worcestershire, and celery seed. Beat till smooth. Makes 3/4 cup glaze. |