Skip to main content
Epicurious
Cookbooks

Hog Glaze

By Myron Mixon

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
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.