If you are looking for something a little different for Sunday lunch, or even just something really tasty? then you can't go far wrong with this wonderful Pork shoulder recipe
Like lot's of my recipes, I've taken inspiration from a chef whom i really admired, Anthony Bourdain, Loved food, Loved to eat, Old school,
" You must ultimately respect your ingredients, however lowly they might be, Just as you must respect your guests, however witless and unappreciative they might be, ultimately, you are cooking for yourself " Anthony Bourdain 2004
This recipe will serve 4 people
Shopping List
2.5kg piece of pork shoulder ( bone in or boneless is fine)
A splash of olive oil
A good knob of butter
A large onion sliced thinly
2 carrots, peeled and chopped
6 cloves of garlic
30g of plain flour
60ml of cider vinegar
1 bottle of a mild beer
300ml of chicken stock
60ml of Dijon mustard
50g of Panko breadcrumbs
seasoning
Method
1. Season the pork really well all over with salt and pepper
2. In a large pan, heat a splash of olive oil, add the butter, and add the pork, allow to cook for 5 minutes, then turn over and cook for a further 5 minutes, remove from the pan and set aside
3. discard the oil from the pan, return the pan to the heat with another small amount of oil, add the onion, carrot and garlic, cook over a medium heat until soft and golden, add the flour and cook for about 3 minutes
4. Now stir in the vinegar and the beer, reduce by half, add the chicken stock and bring to a simmer, add the pork to the pan, cover with a lid and cook on a very low heat for 2 hours, checking occasionally that the liquid hasn't evaporated
5.Heat the oven to 200c, After 2 hours carefully remove the pork from the pot, and place on a baking sheet, brush the pork all over with the mustard, carefully press the breadcrumbs into the mustard coating the pork, Bake the pork in the oven for about 15 minutes or until golden brown, remove from the oven and allow to rest
6. Carefully strain the liquid from the pan into a small saucepan, place on the heat and bring to the simmer, whisk in a small dollop of Dijon mustard, adjust the seasoning
7. Now the meat has rested, carefully slice and arrange onto warmed plates, spoon the sauce over and serve
This would eat really well with all of your usual Sunday lunch vegetable