Roast Pork Shoulder With Roast Vegetable Sauce Recipes

ROAST PORK SHOULDER WITH ROAST VEGETABLE SAUCE

Steps:

• Arrange a rack in the middle of the oven, and preheat to 400°.
• Rinse and dry the roast; leave the entire layer of fat on the top. Place it in the roasting pan, and sprinkle salt on all sides, patting the crystals so they stick to the meat and are evenly distributed. Pour on the olive oil, and rub it all over the roast. Set the roast, fat side up, in the center of the pan.
• Scatter all the chopped vegetables and seasonings-except the remaining 1 teaspoon of salt-around, and toss everything together with the 3 tablespoons of olive oil. If you are using water as cooking liquid, toss the 1 teaspoon salt with the vegetables; if using broth, less or no salt is needed, depending on the saltiness of the broth (taste to determine). Pour the white wine and 2 cups or more broth (or water) into the side of the pan so the cooking liquid is 1 inch deep, coming well up around all the vegetables.
• Set the pan in the oven and roast for an hour, then open the oven and bring the roasting pan up front, turn the vegetables over, and rotate the pan back to front, for even cooking.
• Roast for another hour or hour and a quarter (depending on the size of the roast); the internal temperature should be 170 degrees or a little higher. The meat should be browned all over with dark edges; the top (especially the fat) should be crisp and caramelized. There will still be a considerable amount of juices in the pan, and the vegetables should be cooked through and lightly browned. The dish is ready to serve now, unless you want to glaze the roast or get it darker and more crisp, in which case raise the oven temperature to 425° and proceed as directed later.
• Lift the pork out of the roasting pan with a large spatula, or by holding it with towels, and rest it on a platter while you start the sauce. If it's not going back in the oven, set the roast on a warm corner of the stove, covered loosely with foil.
• With a potato masher, crush the cooked vegetables in the juices, breaking them up into little bits. Set the sieve in the saucepan, and pour everything from the pan into the sieve, including any flavorful caramelized bits that can be scraped up. Press the vegetables and other solids against the sieve with a big spoon to release their liquid, then discard them. Let the liquid settle, and when the fat rises, skim it off. Set the saucepan over high heat, bring the juices (you should have 3 to 4 cups) to a boil, and let them reduce, uncovered.
• For further browning, return the roast to the roasting pan, including its juices. When the oven is at 425°, set the pan on a higher rack and roast until browned and crusty. This could take just a few minutes or 15 or more; check the meat frequently, and turn pan if browning unevenly.
• When the roast is out of the oven, let it sit for 10 minutes or so before serving. I like to remove the blade bone, which is visible on the side of the roast. Insert a long knife blade into the meat so it rests on the flat bone; draw the blade along the bone, following its contours, and the meat will lift off. Arrange the boneless pork on a warm serving platter.
• To finish the sauce, cook until the strained roasting juices have reduced by half, or to a consistency you like. Thicken it, if you wish, with bread crumbs (see box, page 335). Moisten the roast with some of the sauce and pass the rest.
• This pork roast is delicious with the usual mashed potatoes, but it is equally good with the Potato, Parsnip, and Scallion Mash (page 361), as well as with any of the skillet vegetables beginning on page 266.
• Or, as I like it, serve simply with its own roasted vegetables.
• When I was testing this roast pork recipe at the Vermont home of my editor, Judith Jones, her cousin dropped by with jugs of the maple syrup he produces on his nearby farm. With the pan sauce on the stove and the pork ready for its last blast of heat, a taste of the syrup inspired this glaze. Though the roast will be wonderful without it, a coating of maple syrup (mixed with mustard to balance the sweetness) gives it a dark-golden veneer and a tantalizing layer of flavor too. (Crusty pieces will be in high demand when people taste the meat.)
• For a regular-size roast, whisk together 2 tablespoons maple syrup-preferably the strong, dark cooking grade of syrup-with 2 tablespoons Dijon or other sharp mustard. After you've started the sauce and the pork is back in the empty roasting pan, brush it all over with the glaze-a thin coat is fine. (If you have a big roast and run out of glaze, just mix up more.) Roast, as instructed, for 5 to 10 minutes more, or until the roast is dark and caramelized.

SIMPLE ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES

Steps:

• For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
• When ready to cook, preheat the oven to 300 degrees F.
• In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
• Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
• For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
• Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
• Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

ROASTED PORK SHOULDER WITH PAN GRAVY

Steps:

• Preheat the oven to 300 degrees F.
• Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
• After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
• Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
• Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.

OVEN ROASTED PORK SHOULDER RECIPE

Steps:

• Preheat the oven to 450 degrees.
• In a small bowl, combine garlic, soy sauce, salt, pepper, thyme, rosemary, olive oil, and mustard.
• Rub seasoning mixture on all sides of the pork roast.
• Place a rack inside a roasting pan and place roast covered in rub on top of the rack.
• Cook uncovered roast in preheated oven for 20-25 minutes or until the top starts to slightly brown.
• Remove roast from oven and lower heat to 240 degrees.
• Pour chicken broth and liquid smoke over roast and add vegetables on top and around roast.
• Make a tent out of aluminum foil to put over the roast and return to the oven. Let the pork cook for 2 hours uninterrupted, but then start checking every hour or so and baste the roast with liquids from the bottom of the pan. Add more chicken broth to the pan if needed (you want liquid in the bottom the whole time so that the roast doesn't dry out).
• The cook time will vary based on the size of your roast and your oven, so that's why it's recommended to start checking and basting your roast hourly. As a guideline, here are some cooking times:4 lb roast: 3.5 - 5 hours5 lb roast: 4 - 5.5 hours6 lb roast: 4.5 - 6 hoursThe roast is done cooking when the internal temperature somewhere between 175-180 degrees.
• Remove the roast from the oven, but keep the aluminum foil tent on top and let the roast rest for 15-20 minutes.
• Slice or shred the pork (it should almost be falling apart at this point) and then drizzle with some of the pan juices.
• We love to serve it with some type of potatoes, corn bread casserole, and a vegetable. Enjoy!

ROASTED PORK SHOULDER WITH POMEGRANATE SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt and pepper. Place in a roasting pan.
• Bake the roast for 1hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
• Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
• After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 180 degrees F (80 degrees C). Remove from the oven and allow to rest for 20 minutes before carving and serving.