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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.
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2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter 2 lb (900 g) québec pork boneless shoulder roast salt and pepper, freshly ground 2 carrot 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 Tomato, 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
servings
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection

Ingredients

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


  • 2 Tbsp.
    (30 mL)
    butter
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    SAVE $1.40
    SELECTION BUTTER

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    454 g SALTED OR UNSALTED


  • 2 lb
    (900 g)
    québec pork boneless shoulder roast
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    FRESH PORK LOIN RIBLETS

    FRESH PORK LOIN RIBLETS

    $2.49 /lb

    BUTTON BONES 5.49/kg



  • salt and pepper, freshly ground
  • 2
    carrot
  • 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
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    MAILLE MUSTARD

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    235 ml, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    mustard
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  • 1 tsp.
    (5 mL)
    garlic flower
  • 2
    Tomato, diced
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    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


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

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Gluten-free recipes

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