braised shoulder roast

2019-04-19

I prefer my pork very juicy.
The only way I can do that is to cook it at lower temperatures. This is nothing like an overnighter in a crock-pot that makes the meat fall apart. This recipe imitates a crockpot, by braising the meat stovetop over very low heat for many hours.

This shoulder roast is tender, but firm; easy to slice and juicy. This is not a small roast, it barely fitted in an 8-qt. pot.

INGREDIENTS

This is what you need for 8+ servings:

pork shoulder roast, ca. 5 lbs.
2 tbsp. olive oil
2-3 laurel leaves
4-6 cloves
Provençal spices
S&P

Pic1: pork, broccoli, carrots, sugar snap peas, red bell pepper

Directions

Pic2: braising the pork roast
Pic3: carving
Pic4: thickening the sauce with oil dough

Mix the spices and S&P to taste with the olive oil, rub it in the roast.
Brown the meat on all sides in hot olive oil.
Poke with a sharp knife and stick the cloves in the meat that only the top shows.
Cover and cook for 3-5 hrs. on the lowest available heat setting.
No need to add liquid. The meat will produce plenty.
At 3 hrs., the roast will still be red inside but fully cooked; at 5 hrs. well done and beginning to dry.
Use a meat thermometer to be sure of doneness.
Rest for 15 minutes before carving.
After removing the meat, there will be a good amount of liquid in the pot that you can use to make a blond roux sauce. The laurel and Provençal spices give it a very nice flavor that is quite enjoyable.
Store leftovers in the sauce and refrigerate for later use.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org