1. Season pork roast with salt and pepper and let sit overnight or a couple of hours.
  2. Mix the Peach Pepper + Ginger Jam, apple cider vinegar, olive oil, garlic (can add salt & pepper to taste if not able to season roast the night before).
  3. Wrap the roast in bacon and put in a covered Dutch oven. Bake in preheated oven for about 2 hours.
  4. During the last hour of baking, braise the meat with the Peach Pepper + Ginger glaze several times. Reserve half of the sauce to use as a finishing sauce with the sliced (or shredded) meat.

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