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Glazed Pork Butt with Cherries
1 Smoked pork butt
6 Whole cloves
1 Bay leaf
2 tb Brown Sugar
1 ts Dry Mustard
1 cn Sour cherries; (dark cherries) drained
Cover Pork Butt with water. Add cloves & Bay Leaf & simmer until
tender, about 2 hours. Remove & place in a shallow roasting pan.
(Save broth for cooking vegetables such as beans or cabbage.)
Mix sugar & mustard & sprinkle over pork. Pour cherry juice into pan.
Bake at 350 basting often with juice in pan, about 25 minutes or
until well glazed. Heat cherries in roasting pan. Slice Pork and
arrange on a serving plate and place cherries along the top of the
slices with a little juice.
Serves 6 to 8.
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