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Hog Glaze

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

  1. 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.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
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.
TagsGluten FreeNut FreeDairy FreeEasyBlenderCookbooks
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