Sweet Pepper Pork

This. Dish. Rocks.  There is nothing else I can say other than to tell you to look at the picture above and dare you not to drool.  Make this dish.  Run to the kitchen and make this dish (fine..if you have to run to the market for pork first, that is acceptable).  And go! 

Recipe…

1 (4 pound) pork shoulder roast (we buy ours from Melo Farms at Eastern Market)

3 teaspoon ground cumin

1 teaspoon crumbled dried oregano

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon

5 cloves chopped garlic

1 medium onion, chopped

2 cups chicken broth

Salt and Pepper

1 Jar Slow Jam's Sweet Pepper jelly

Directions

Mix cumin, oregano, coriander and cinnamon in a bowl.  Coat the pork with the spice mixture. Place the onions and garlic in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork (usually about 10 hours). Turn the meat over once, after it has cooked for 5 hours. When the pork is tender, remove from slow cooker and shred with two forks. Use cooking liquid as needed to moisten the meat.

Brown shredded pork in a single layer on a large baking sheet with oven at 450 for 10 minutes or until browned on most edges, but not burnt.  Heat 1 Jar of Slow Jam's Pepper Jelly over low heat, stirring frequently, until it begins to lose its gel.  Remove Jelly from heat.  When you are ready to serve, place pork on a platter and pour sweet pepper jelly on top. 

Cheddar Disks

People love to serve our jams on cheese trays so we thought we would combine the two into one deeeeliciously baked bite.  Serve these cheddar disks as an appetizer, afternoon snack, cheese tray addition or as a great accompaniment to a salad.   

Recipe…

Makes about 30 disks
2 cups shredded sharp cheddar cheese
1 stick butter
1 cup flour
1 cup Slow Jam's Jam – we suggest tomato, raspberry jalapeno or sweet pepper

Cream cheddar cheese, flour and butter until dough forms a ball.  Measure balls of dough using a teaspoon and roll into uniform spheres.  Place balls in a bowl, cover and place in refrigerator for 1 hour and up to 48 hours. 

When you are ready to bake the cheddar disks, preheat oven to 350 degrees.  Place balls of dough on ungreased baking sheet and bake for 10 minutes.  Remove the disks from the oven and make indents in the top using a wooden spoon.  Fill each indent with a half teaspoon (or a little more) of jam and place back in oven.  Bake disks for 5-7 minutes longer until they are golden brown and jam is bubbly.  Allow cheddar disks to cool before serving – and be careful about eating them straight out of the oven, because the jam is piping hot!     

Sweet Pepper Deviled Eggs

Deviled eggs are without a doubt one of our favorite things and we hope they are one of yours too!  While we are definitely friends of tradition, we think our Sweet Pepper jam lends a bit more flavor.  Out with the old and in with the new school!    

Recipe...

1 Dozen Eggs

3 tbs. Slow Jam's Sweet Pepper Jam (more to taste if necessary)

1/3 cup Mayonnaise

1/3 cup Sour Cream

3 tsp. Curry Power (more to taste if necessary)

2 Scallions, Diced

Salt and Pepper

Place eggs in a pot, cover with water and bring to a boil.  Once water is boiling, cover the pot and turn heat off.  Allow eggs to cook in water for 20 minutes.  Once eggs are cool, remove shells and cut eggs in half, removing yolks.  Mix yolks, jam, mayo, sour cream, curry powder and scallions together.  Season with salt and pepper – add more jam and curry powder to taste.  Spoon egg mixture back into egg white halves.  Garnish with scallions and a dollop of jam.