[Sca-cooks] pork picnic shoulder?

[Pixel, Queen of Cats]

Mmmm. Meat, heated up. [SO's mother cooks meat that way, and pretty much
*only* that way. Sigh.]

Courtesy of www.epicurious.com, since I myself have no clue how to cook
pork. [Mom is allergic, so never learned. Can't cook fish real well,
either.] It sounds really good.

Margaret FitzWilliam


Pork Shoulder with Mustard-Mushroom Gravy

3 tablespoons vegetable oil
4 cups chopped onions
2 cups chopped peeled carrots (about 12 ounces)
1 1/2 teaspoons dried thyme
1 bay leaf
4 1/2 cups (or more) canned low-salt chicken broth
2 cups dry white wine
1 7 1/2-pound picnic pork shoulder roast, trimmed of rind and all but
1/8-inch-thick layer of fat
6 tablespoons (3/4 stick) butter, room temperature
1/2 pound fresh shiitake mushrooms, stemmed, coarsely chopped
6 ounces crimini mushrooms, coarsely chopped

1/4 cup unbleached all purpose flour
3 tablespoons Dijon mustard

Heat oil in heavy large pot over medium-high heat. Add onions, carrots,
thyme and bay leaf. Saut until tender, about 10 minutes. Add 4 1/2 cups
broth and wine. Bring to boil. Reduce heat; cover pot partially. Simmer 40
minutes, stirring occasionally and skimming off fat if necessary. Strain
into 4-cup glass measuring cup, pressing on solids; discard solids. Add
more broth if necessary to measure 4 cups, or return broth to pot and boil
until reduced to 4 cups. (Can be made 1 day ahead. Cool to room
temperature. Cover; chill.)

Position rack in bottom third of oven and preheat to 325F. Place roasting
rack in shallow roasting pan. Sprinkle pork generously with salt and
pepper. Set pork, fat side up, on rack in roasting pan. Roast until
thermometer inserted into thickest part of pork registers 180F, about 3
hours. Transfer to cutting board. Tent with foil. Scrape pan juices into
1-cup glass measuring cup. Spoon off fat. Reserve juices.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add all
mushrooms. Cover and cook until tender, stirring often, about 10 minutes.

Pour pan juices and 4 cups broth into mushrooms. Bring to simmer. Mix 4
tablespoons butter and flour in small bowl to form paste. Add
mustard. Gradually whisk paste into skillet. Cook until gravy thickens
slightly, whisking occasionally, about 5 minutes. Serve pork with gravy.

Serves 8.


Bon Appetit
October 1997




On Wed, 8 Aug 2001 Sandragood at aol.com wrote:

> --
> I wish we could find prices like that.
>
> The recipe in my Joy of Cooking says to preheat the oven to 450F.  Place pork
> fat side up on a rack in a shallow greased pan in the oven.  Reduce heat at
> once to 325F.  Cook uncovered 30-45 minutes to the pound, depending on cut
> and hickness of meat.  The internal Temperature should be 185F.  Remove from
> oven and let rest 10-15 minutes before carving.
>
> Enjoy.
>
> Liz