Braised Pork Shoulder with Caramelized Vidalia Onions and Mustard

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	2 h
Total:	2 h 20 min

6
servings

Category:	Meats and substitutes
Subcategory:	Pork
Source:	Féd. des producteurs de porcs du Québec

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Recipe ingredients

2 Tbsp. (30 mL) butter
2 Tbsp. (30 mL) olive oil
2 lb. (900 g) Québec Pork boneless shoulder roast
Salt and pepper, freshly ground
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
2 large Vidalia onions, sliced
½ cup (125 mL) white wine
½ cup (125 mL) chicken broth
2 Tbsp. (30 mL) fresh thyme
2 Tbsp. (30 mL) honey mustard
2 Tbsp. (30 mL ) old-fashioned mustard
1 tsp. (5 mL) garlic fl ower
2 tomatoes, diced

Preparation

Preheat the oven to 150°C (300°F).
In an oven-safe saucepan, heat the butter and oil and quickly brown the pork on all sides. Season to taste and set aside.
In the same saucepan, brown the carrots, celery and zucchini. Set aside with the pork.
Add the onions and warm at low heat until lightly browned.
Deglaze with the wine and broth and add the thyme, mustards, and garlic flower. Place the pork on top of the onions and add the vegetables and tomatoes.
Cover and cook in the oven for 90 min, then uncover and let cook for another 30 min. Turn the meat occasionally.
Slice the pork and serve with vegetables and the reduced cooking juice.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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