Directions

1. Preheat oven to 350 degrees F. Season pork with salt and black pepper to taste. Place the pork in a deep roasting pan or Dutch oven. Set aside.
2. In a small mixing bowl, add the 1/2 cup vinegar, 3 Tbs brown sugar, 2 Tbs mustard powder, 2 Tbs minced garlic, and 1 tsp Tabasco. Whisk until well blended. Pour the vinegar mixture over the top of the pork. Tightly cover the pan and bake for 4 hours. Remove cover and bake the pork uncovered for 1 more hour or until internal temperature reaches 160 degrees F. Remove the pork from the oven and let rest for 30 minutes. Using two forks shred or “pull” the pork. Stir the pulled pork until it is well blended with the cooking liquid.
3. Pepper Jelly Glaze: Heat the 2 tsp olive oil in a small saucepan over medium-high heat. Add the 3/4 cup yellow onions, 1/2 cup red and green bell peppers, and 1/4 cup carrots. Cook, stirring occasionally, about 5 minutes or until the onions begin to brown. Add the 1 cup chicken broth, 1/4 cup pepper jelly, 4 tsp rice vinegar, 1/2 tsp salt, and 1 pinch cumin. Bring the mixture to a boil. Add the 2 1/2 tsp dissolved cornstarch and whisk until well blended. Gently cook and stir for 2 minutes.