Salt and freshly ground black pepper

1 1/2 cups apple juice

2 tbsp Pure Carob syrup

1 tbsp soy sauce

1 tbsp worcestershire sauce

3 tbsp spicy brown mustard

900g Shallots, peeled

43g butter, Salted

1 cup Taverner's Honey Mead

1 tbsp Pure Honey

2 cup water

1/2 cup Roasted Pecans

1. Preheat the oven to 180 deg celsius. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.

2. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.

3. In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the Pure Carob syrup, soy sauce, worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.

4. After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 65 deg celsius, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.

1. In a large skillet bring water, French shallots, and butter to a boil. Cook covered on medium heat until the French shallots begin to soften, about 10 minutes. Uncover and simmer for 10 more minutes adding water if needed.

2. Once the French shallots are tender, add Honey Mead and Honey and simmer until reduced. The French shallots should begin to caramelize. Add 1/4 cup water to pan to deglaze and stir. Add pecans. Stir. Sever hot as a side dish or atop a bed of fresh greens.