Friday, June 29, 2012

Scannone Challenge: Pork Shoulder in a Creamy Mustard Sauce




This is the first recipe from my Scannone Challenge. I like pork so I chose this one to be the first recipe to simplify and Ducanize (make lower in carbs and fat). I also had a small portion of pork shoulder on my freezer. That helped too!

The original recipe from Scannone is wonderful, mustard really brings out the flavor in pork. Cooking pork shoulder takes a while so I could not do much to reduce the cooking time. I did reduce the prep time by shortening the marinating process and made some changes to reduce fat content, like replacing cream for Greek yogurt on the sauce.

Ingredients:
  • 1.5 lbs Pork Shoulder
  • 2 tbsp Vinegar
  • 1 Small Onion
  • 4 Garlic Cloves
  • 1/2 tbsp Worcester Sauce
  • 1/4 tsp Oregano
  • 1 Laurel Leaf
  • 1/2 tsp Salt
  • 1/2 cup of Chicken Stock
  • 1/2 tbsp Gulden's Brown Mustard
  • 2 tbsp Greek Yogurt

Preparation:

Pre heat oven to 400F



Make an adobo by blending the vinegar, onion, garlic, worcester sauce, oregano, salt and pepper in a mixer. Pour the mix and the laurel leaf over the pork shoulder, rub it with your hands. With a knife, make small incisions on the meat and with your fingers push the adobo into the holes.  Let it rest for 5 minutes.



Spray an oven proof dish like Pyrex, put your pork in the middle with all the adobo and cover with aluminum foil. Place in the oven. The pork should cook 30 minutes for every pound, so for this recipe I need to cook the pork for 1.5 hours.



Cook the pork covered for 45 minutes, then remove the foil and cook uncovered for 30 minutes, make sure that the sauce does not dry too much. Add a little water if it does and baste the pork with its juices every 15 minutes or so. At this time, take the pork out of the oven and put the juices in a bowl. Take the pork back into the oven and raise the temperature to 450F it will stay there for the rest of the cooking time to get a nice browning on the outside. 



Strain the juices from the pork into a pan, add the chicken stock (you can make stock with water and a stock cube) and cook until boiling. Turn off the heat and stir the yogurt and mustard. Season to taste with salt a pepper.



Serve the pork by slicing it and pouring sauce over it.




This was a very delicious dish, the pork was nice and tender, melting in your mouth.The sauce was creamy and well seasoned, I did not miss the cream at all.

I hope you enjoy it too!

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