Editor's note: Use this hog glaze to make Myron Mixon's Pork Shoulder .
Recipe information
Yield
makes 8 cups
Ingredients
2 cups Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce (page 22)
2 18-ounce jars apple jelly
2 cups light corn syrup
Preparation
Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour out into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
