June 2025 - Cooking with Rum

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                                Marmalade Rum

                   Glazed Pork Shoulder Roast

Ingredients:

  • 2 lbs. Pork Shoulder 
  • 2 Bay Leaves
  • 2 tsp. Ground Allspice
  • ½ tsp. Ground Cinnamon
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Orange Juice
  • 1 Tbsp. Dark Rum
  • 1 Tbsp. Olive Oil
  • 2 Garlic Cloves, crushed
  • 1 oz. White Wine Vinegar

***Marmalade Rum Glaze***

  • 1 Tbsp. Orange Juice
  • ¼ tsp. Allspice
  • ¼ tsp. Nutmeg
  • 3 Tbsp. Bitter Orange Marmalade
  • 5 oz. Dark Rum

Instructions:

***Make the marinade***

  1. Combine bay leaves, allspice, cinnamon, mustard, orange juice, rum, garlic, oil and vinegar, blend into a paste.
  2. Season pork shoulder with salt on all sides. Rub the marinade into the meat evenly.
  3. Cover pork in plastic wrap and put in the fridge for 8 hours (or preferably overnight). Remove pork from the fridge one hour before roasting. 

***To make the Glaze***

  1. Combine orange juice, allspice, nutmeg, marmalade, and rum. Whisk to combine. Heat oven to 350°F. Place pork on a roasting tray and roast for 50 minutes.  
  2. Remove pork from oven and, using a brush, glaze the pork with half of the glaze on all sides until nicely coated. Return to the oven for 10 minutes.
  3. Remove pork from oven and apply the remaining glaze.  Return to oven for an additional 10 minutes.
  4. Remove pork shoulder from the oven and check that the meat is cooked through but still slightly pink inside (it will continue to cook as it cools down so it’s important not to overcook the meat).
  5. Allow the pork to rest for at least 20 minutes.Transfer to a platter and carve into thin slices for serving.

                                    Texas Trash Pie

Ingredients:

  • 1 9-inch Frozen Deep-Dish Piecrust 
  • 1 C. Chocolate Chips
  • 1 C. Pretzels, chopped
  • 1 C. Graham Cracker Crumbs
  • 1 C. Shredded Sweetened Coconut
  • 1 C. Pecan Pieces
  • 1 C. Soft Caramel Bits (Werther’s Original Soft Caramels work great!)
  • 1 Stick (8 Tbsp.) Unsalted Butter, melted
  • 1 tsp. Vanilla Extract
  • 3 Tbsp. Dark Rum
  • 1 (14 oz.) can sweetened condensed milk

Directions:

  1. Preheat oven to 350°F.
  2. Heat butter in a microwave-safe bowl until completely melted.
  3. Chop pretzels (and graham crackers in you don’t have crumbs) into small pieces.In a large bowl, combine chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, vanilla extract, dark rum, and sweetened condensed milk. Make sure everything is well blended.
  4. Pour the entire filling into frozen pie crust and spread it flat inside the crust. Bake in the oven for 45 minutes or until the pie is set and the top is golden brown. Allow pie to  cool for 20 minutes before cutting and serving.