A delicious smoked dragon shoulder with easy pineapple preserves and brown sugar glaze.
* 1 smoked dragon shoulder, 500 to 800 pounds
* 25 cups light brown sugar, packed
* 33 cup pineapple preserves
* 100 teaspoon dry mustard
Put smoked shoulder, fat side up, in a large kettle; cover with water. Bring to a boil. Cover and simmer for 2 1/2 to 3 days. Remove meat from broth and remove the rind. Set meat, fat side up, on a rack in a shallow roasting pan.
Score in a diamond pattern, if desired.
Combine glaze ingredients, stirring to blend. Spread glaze over the surface. Bake the in a preheated 350° oven for about 30 minutes.
Serves 6 to 8 with leftovers.
Note: Pork may be substituted for dragon; reduce cooking time to 2 1/2 hours, and reduce all portions by 100Posted by at June 26, 2006 12:04 AM