Reyer Farms Braised Pork Shoulder and Root Vegetables

(from Lucianolinda’s recipe box)

Source: Eat, Drink Mississippi

Categories: Pork- Main Dish

Ingredients

  • 1 (5 lb.) boneless pork shoulder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Tbsp. whole juniper berries
  • 4 1/2 tsp. coriander seeds
  • 8 cloves garlic, chopped
  • 8 strips bacon
  • 1/4 cup olive oil
  • 3 medium golden beets, peeled and cut into 1 inch chunks
  • 3 medium carrots, peeled and cut into 1 inch chunks
  • 1 large sweet potato, peeled and cut into 1 inch chunks
  • 1 stick celery, cut into 1 inch chunks
  • 1 medium yellow onion, cut into 1 inch chunks
  • 1/2 cup chicory liqueur
  • 1 1/2 cups chicken stock
  • 6 sprigs thyme
  • 3 bay leaves
  • 2 Tbsp cornstarch
  • 2 Tbsp. apple cider vinegar

Directions

  1. Heat oven to 350 degrees. Season pork with salt and pepper, rub with juniper, coriander and garlic, and lay 4 strips bacon across pork. Starting at one of the short edges, roll pork into a tight bundle, and place seam-side-down; lay remaining bacon lengthwise across the top of the roast, and tie securely with kitchen twine at 1 inch intervals. Season outside of pork with salt and pepper, and set aside.

  2. Heat oil in a large roasting pan. Set burner eye over medium-high heat. Place roast to ne side of the pan, and add beets, carrots, sweet potato, celery and onion, and cook, stirring occasionally, until soft, about 15 minutes. Add liqueur, and cook stirring to scrape the bottom of the pan, until liquid is reduced by half, about 2 minutes. Add stock, thyme, and bay leaves, and using tongs, arrange roast on top of vegetables. Cover with foil, and roast until an instant-read thermometer inserted into the thickest part of the roast reads 165 degrees, about 2 hours.

  3. Transfer pork to a cutting board, and let rest for 20 minutes. Discard bay eaves and thyme, and arrange vegetables on a large serving platter; slice pork, and arrange over vegetables.

  4. Bring roasting pan with pan juices to a boil over high heat. Mix cornstarch and 2 Tbsp. water in a bowl. When juices boil, whisk in cornstarch mixture and cook until gravy is thick, about 2 minutes more. Strain gravy through a fine-mesh strainer, stir in vinegar and season with salt and pepper; serve alongside roast.

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