Ingredients

• 1/4 cup maple syrup
• 1/4 cup sorghum molasses (recommended: Kentucky)
• 2 tablespoons bourbon
• 2 tablespoons sweet chili sauce (such as Heinz)
• 1 1/2 teaspoons Asian garlic chili paste
• One 8-bone crown roast of pork, 5 to 7 pounds, with 1/4-inch fat and bones "Frenched"*
• Country Ham Jus, recipe follows
• Pawpaw Relish, recipe follows
• 8 ounces country ham bones or smoked pork bones (recommended: Kentucky brand)
• 4 cups water
• 1 small onion, chopped
• 1 rib celery, chopped
• 1 small carrot, chopped
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon whole peppercorns
• 2 cups demi-glace or very rich veal stock
• 1 green tomato, diced
• 1 mango, diced
• 1/2 red bell pepper, diced
• 1/2 red onion, diced
• 1 lime, juiced
• 2 tablespoons honey
• 1/4 bunch cilantro leaves, chopped
• 1/2 teaspoon ground cumin
• Salt and pepper
• 1/4 cup pawpaw puree**

Instructions

1. To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.
2. Preheat 1 side of a grill to high heat.
3. To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.
4. To serve, reheat the Country Ham Jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.
5. For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.
6. Mix all the ingredients together.