Ingredients:

• 1 boneless pork shoulder
• 1 lb. bacon
• 1/2 jar Peach Pepper + Ginger Jam
• 1/3 cup good quality Apple Cider Vinegar
• 1/4 cup extra virgin olive oil
• 2 cloves fresh minced garlic
•  salt & pepper, to taste

Directions:

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.