Slow Roasted Pork Shoulder With Beer And Mustard Sauce Recipes

SLOW ROASTED PORK SHOULDER WITH BEER AND MUSTARD SAUCE

Steps:

• Set the oven to 325°F. If the pork shoulder has a layer of fat, cut the fat in a diamond crosshatch pattern to help it render. Use your fingers to mix the salt, brown sugar, and pepper in a small bowl, breaking up any clumps of brown sugar, then sprinkle evenly over the pork shoulder, working the seasonings into any natural cuts in the meat.
• Put the pork shoulder in the dutch oven, surround with the vegetables, cover, and put in the preheated oven, and cook for 5 hours, or until the pork is browned and has reached at least 195°F measured in the thickest part. (205°F would be better.) Remove the lid, increase the heat to 475°F, and cook until the roast is well browned on top, about 45 minutes. Remove the pot from the oven and move the pork and vegetables to a platter with a slotted spoon. (The pork will be fall apart tender. It's OK if it breaks into a couple of chunks).
• Discard the fat in the pot. (Use potholders! The pot handles will be blazing hot - they've been in the oven for six hours.) Put the pot on the stovetop over medium heat, add the beer, and bring to a boil, scraping to loosen the browned bits from the bottom and sides of the pot. Simmer the beer until it is almost gone, about 5 minutes. Add the chicken stock and mustard to the pot and simmer until reduced by half, about 10 more minutes. Transfer the sauce to a gravy boat, drizzle a couple of tablespoons of the pan sauce over the pork, and serve, passing the rest of the sauce at the table.

SLOW-ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

PORK ROAST WITH CREAMY MUSTARD SAUCE

Steps:

• Trip fat from pork roast.
• Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.
• Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast.
• Cook on low 7 hours or until tender.
• Remove pork and keep warm. Skim fat from juices in crock pot (optional). Stir in half and half and mustard. Cook on high 15 minutes or until slightly thick.

SAVORY MUSTARD PORK ROAST

Steps:

• Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender., Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.

SLOW-ROAST PORK SHOULDER

Steps:

• In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
• Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
• Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
• Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
• Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).