Served up a couple of pork shoulders this weekend for a combined Canada Day/Fourth of July party we have with the neighbors...nothing terribly special, but I experimented with a sauce to go with the pork and it was a huge hit...it has a strong garlic presence with a nice mustard and sweet peach finish.
Thought I would post it here for anyone else who may want to try it or make suggestions for changes...
2 tbs. butter
3 tbs. onion, finely minced
3 cloves garlic, microplaned
3 tablespoons apple-cider vinegar
3/4 cup Whole-Grain Dijon mustard
1/4 cup sweet mustard (Russian mustard is a nice choice)
1 1/2 cups peach or apricot jam
1 1/2 tablespoons bourbon
1/2 teaspoon kosher salt
Melt the butter in a saucepan over medium heat. Add the onion, saute until the onion becomes translucent, 1 - 2 minutes. Add the garlic, and continue to saute until the garlic is noticeably aromatic, about 2 - 3 minutes (Be careful not to burn the garlic or it will bitter your sauce).
Add the vinegar and boil until almost completely reduced, about 3 minutes. Whisk in mustards and the jam or preserves. Simmer, whisking, until jam melts, and mixture comes together, about 1 minute. Stir in the bourbon and salt. Continue to cook over low heat for 2 - 3 minutes to combine ingredients and flavors, then remove from heat. Let cool and serve.