Braising meat, any type, turns tough, very inexpensive cuts of meat tender as they simmer slowly. Pork shoulder roast is also known sometimes as pork blade roast, is great for braising because it has a lot of connective tissue, which dissolves during long, slow cooking, giving the roast a ton of moisture. The bacon in this recipe adds a bit of a smokey flavor. I wanted a different type of pork to make this weekend, so I searched for a recipe and found one I was looking for one and found one I liked in my Cooking Pleasures magazine. I followed the recipe pretty much the way it was written but changed a few things. The recipe called for a dark beer, but I used a light, because that’s what we had and beer stores aren’t open on Sundays. I also didn’t use parsnips or shallots either. Anyway, this turned out great and was so moist. Don’t mind the plates in this picture! I was at my parents house and my mom loves her 1980’s Correlle dishes! This makes six servings.
Ingredients:
8 oz of apple wood smoke bacon, chopped
2 1/2 to 3lbs boneless pork shoulder roast
3/4 teaspoons coarse salt, divided
1/2 teaspoon dried sage
1/2 teaspoon of pepper, divided
1 large onion, coarsely chopped
6 large garlic cloves, halved
3/4 cup light beer
1/2 cup lower sodium beef broth
6 new red potatoes, unpeeled and quartered
3 carrots, cut into 2 inch pieces
2 ribs of celery, sliced at 1 inch
Directions:
- Heat oven to 325 degrees. Cook bacon in large skillet over medium heat until it’s browned and crisp; drain on paper towels. Reserve drippings in skillet.
- Cook pork in drippings over medium high heat 5 to 6 minutes or until browned on all sides. Reserve 2 teaspoons of drippings in skillet; discard remaining drippings. Place pork in shallow roasting pan large enough to hold pork surrounded by vegetables. Sprinkle with 1/2 teaspoon of the salt, sage, and 1/4 teaspoon of the pepper.
- Cook onions and garlic in drippings over medium heat 3 minutes, stirring occasionally. Scatter around pork.
- Add beer to skillet, boil over high heat for 2 minutes or until it’s reduced to 1/2 cup, stirring to scrap up any browned bits from bottom of skillet. Add broth; bring to a boil. Pour around pork; cover tightly with foil.
- Bake 1 hour 20 minutes. Scatter potatoes, carrots and celery around pork, sprinkle vegetables with remaining 1/4 each salt and pepper. Reserve 1/3 cup of bacon for garnish; sprinkle remaining bacon over vegetables. Bake covered an additional 1 hour or until pork is for tender and pale pink in center. Let it stand about 10 minutes before slicing.
- Spoon pan juices over pork; surrounded with vegetables. Place bacon on top of pork before slicing for a garnish.
Enjoy!
Read Full Post »