YIELD Makes 8 to 10 servings
This dish has a uniquely delicious BBQ flavor, with touch of sweetness.
INGREDIENTS
For the Roast Pork Shoulder: 1 4 pound boneless pork shoulder roast 2 tablespoons extra-virgin olive oil 3 sprigs Rosemary 4 cloves garlic, peeled and sliced thinly 1 tablespoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon Sambal Oelek and 1/2 cup mayonnaise combined Hoisin sauce, to taste 1 bunch cilantro, leaves only For the Apricot BBQ Sauce: 1 tsp extra virgin olive oil 1 onion, chopped 2 cloves garlic, minced 1 bay leaf 1/4 teaspoon red pepper flakes 1/4 cup white vinegar 1/2 cup apricot preserves 1/2 cup chicken broth salt freshly ground black pepperPREPARATION:
- Preheat the oven to 425° .Rub oil on roast and season with salt and pepper. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic and 5-6 rosemary leaves of. Set the pork in a large roasting pan, fat side up. Reduce the oven temperature to 250° and roast the pork for 4 1/2 - 5 hours, or until the meat is well browned. Let the meat rest for 20 minutes. Carve the pork roast across the grain 1/3-inch thick slices. Serve
- To serve as a sandwich, spread a teaspoon of the hoisin on the bottom of a crusty 3-inch long roll, and 1/4 teaspoon of sambal oelek on the top half of roll. Top bottom half with 2 slices of pork and a tablespoon of the apricot glaze. Garnish with cilantro leaves and serve
- Heat the canola oil in a medium saucepan over moderate heat. Add the onions and cook, stirring occasionally, until browned, 10-15 minutes. Add the apricot preserves, garlic, granulated sugar and vinegar and cook, stirring frequently, until the sugar dissolves.
- Add the chicken stock, mustard, bay leaf, and a pinch of salt and black pepper to the pan. Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Taste and adjust seasoning with salt and pepper. Set glaze aside.