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Braised Pork Shoulder with Caramelized Vidalia Onions and Mustard https://www.metro.ca/userfiles/image/recipes/braise-porc-oignon-vidalia-moutarde-6833.jpg PT20M PT2H00M PT2H20M
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.
6
2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter 2 lb (900 g) québec pork boneless shoulder roast 2 carrots 2 celery 1 zucchini 2 large vidalia onions, sliced 1/2 cup (125 mL) white wine 1/2 cup (125 mL) chicken broth 2 Tbsp. (30 mL) fresh thyme 2 Tbsp. (30 mL) honey mustard 2 Tbsp. (30 mL) mustard 1 tsp. (5 mL) garlic flower 2 tomatoes, diced
Braised Pork Shoulder with Caramelized Vidalia Onions and Mustard

Braised Pork Shoulder with Caramelized Vidalia Onions and Mustard

Rate this recipe
2 Votes
  • Gluten-free
6
Braised Pork Shoulder with Caramelized Vidalia Onions and Mustard
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter
  • 2 lb
    (900 g)
    québec pork boneless shoulder roast
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    FROZEN, 600 - 635 g

  • 2
    carrots
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    CARROTS OR YELLOW ONIONS

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    2 for $3.00

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 2
    celery
  • 1
    zucchini
  • 2
    large vidalia onions, sliced
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1/2 cup
    (125 mL)
    white wine
  • 1/2 cup
    (125 mL)
    chicken broth
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    66 g - 1 kg SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    fresh thyme
  • 2 Tbsp.
    (30 mL)
    honey mustard
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    MAILLE GHERKINS OR MUSTARD

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    SELECTED SIZES SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    mustard
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    SELECTED SIZES SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    garlic flower
  • 2
    tomatoes, diced
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    2 lb PRODUCT OF MEXICO Avocados 5 PK PRODUCT OF MEXICO

Imprimer ma sélection

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.

Source : Féd. des producteurs de porcs du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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