Slow Roasted Pork Shoulder with Prune and Mustard Sauce (Serves up to 12)
Long, slow roasting is the best way to cook many cuts of pork, especially the shoulder (also called pork butt). Basting the meat frequently will give the roast a beautiful, crusty brown exterior full of flavor.
Pork Shoulder Ingredients
1 pork shoulder, usually about 6 pounds
2 tablespoons dried thyme
1 head garlic, cloves separated but not peeled
2 carrots
1 onion
4 ribs celery
2 tablespoons lard or vegetable oil
Salt and black pepper to taste
Pork Shoulder Instructions: Preheat the oven to 400†. Rub the dried thyme all over the pork. Do not salt the meat k. Do not salt the meat before roasting — it draws moisture to the surface and inhibits browning. Salt the roast thoroughly after cooking, or while slicing it. Coarsely chop the vegetables, and place in the bottom of a roasting pan that is large enough to hold the pork shoulder with room to spare. Drizzle the oil over the vegetables and place the pork directly on top.
Roast the meat for about 30 minutes at 400†, then decrease the temperature to 300† and begin basting. To baste the roast, collect some of the rendered fat from the bottom of the pan with a large spoon, and pour it over the top of the meat. Repeat this every 20 to 30 minutes. Roasting time will vary, but count on about 3 hours to assure that the meat will be fork tender. Remove the roast from the oven and allow it to rest, covered with aluminum foil for 15 to 20 minutes before serving.
Prune and Mustard Sauce Ingredients (Serves 6)
2 cups pitted prunes
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 tablespoon Dijon style mustard
1 cup Verjus Rouge
1 ounce Armagnac or brandy
1 tablespoon chopped parsley
Salt and black pepper to taste
Sauce Instructions: Cut the prunes into a small dice, about 1/4 inch. Gently cook the onion in the olive oil over medium oil over medium heat until it is soft, but without coloring, about 10 minutes. Allow the onions to cool before mixing with the other ingredients. Combine all ingredients in a large stainless steel mixing bowl thoroughly, and allow it to sit for a couple of hours before serving.
Long, slow roasting is the best way to cook many cuts of pork, especially the shoulder (also called pork butt). Basting the meat frequently will give the roast a beautiful, crusty brown exterior full of flavor.
Pork Shoulder Ingredients
1 pork shoulder, usually about 6 pounds
2 tablespoons dried thyme
1 head garlic, cloves separated but not peeled
2 carrots
1 onion
4 ribs celery
2 tablespoons lard or vegetable oil
Salt and black pepper to taste
Pork Shoulder Instructions: Preheat the oven to 400†. Rub the dried thyme all over the pork. Do not salt the meat k. Do not salt the meat before roasting — it draws moisture to the surface and inhibits browning. Salt the roast thoroughly after cooking, or while slicing it. Coarsely chop the vegetables, and place in the bottom of a roasting pan that is large enough to hold the pork shoulder with room to spare. Drizzle the oil over the vegetables and place the pork directly on top.
Roast the meat for about 30 minutes at 400†, then decrease the temperature to 300† and begin basting. To baste the roast, collect some of the rendered fat from the bottom of the pan with a large spoon, and pour it over the top of the meat. Repeat this every 20 to 30 minutes. Roasting time will vary, but count on about 3 hours to assure that the meat will be fork tender. Remove the roast from the oven and allow it to rest, covered with aluminum foil for 15 to 20 minutes before serving.
Prune and Mustard Sauce Ingredients (Serves 6)
2 cups pitted prunes
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 tablespoon Dijon style mustard
1 cup Verjus Rouge
1 ounce Armagnac or brandy
1 tablespoon chopped parsley
Salt and black pepper to taste
Sauce Instructions: Cut the prunes into a small dice, about 1/4 inch. Gently cook the onion in the olive oil over medium oil over medium heat until it is soft, but without coloring, about 10 minutes. Allow the onions to cool before mixing with the other ingredients. Combine all ingredients in a large stainless steel mixing bowl thoroughly, and allow it to sit for a couple of hours before serving.
