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Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground mustard
  • 1 teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • One 3-pound boneless pork shoulder (Boston butt cut), cut into three 1-pound pieces
  • 2 tablespoons olive oil
  • ¾ cup low-sodium chicken stock
  • 3 tablespoons apple cider vinegar
  • One 13-ounce jar peach jam
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic
  • One 8-ounce can tomato sauce
  • 1 tablespoon molasses
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • ¼ cup fresh parsley, roughly chopped
Steps
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