Glazed Pork Rolls
|Smoked pork shoulder rolls||6 Pound (2 Pieces, 3 Pound Each)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Orange marmalade||12 Ounce (1 Jar)|
|Prepared white horseradish||2 Tablespoon|
1. Remove stockinette casing (if any) from pork rolls or follow label directions regarding casing. In 8-quart saucepot over high heat, heat pork, cloves, peppercorns, and water to cover meat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is tender. Remove meat to platter; cover and refrigerate.
2. About 1 1/4 hours before serving, prepare outdoor grill for barbecuing.
3. Meanwhile, remove any casings from pork. In bowl, mix marmalade with horseradish.
4. Place pork on grill over medium heat; cook 30 minutes, brushing with marmalade mixture and turning meat occasionally, until hot.