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Pork Shoulder Roast with Caramelized Vidalia Sweet Onions and Mustard https://www.metro.ca/userfiles/image/recipes/roti-de-palette-de-porc-a-loignon-vidalia-caramelise-et-a-la-moutarde-10520.jpg PT20M PT2H00M PT2H20M
Preheat oven to 150° C (300° F). In an ovenproof casserole, melt butter into hot olive oil, and sear the pork on all sides. Season generously, and set aside. In the same casserole, brown diced carrots, celery, and zucchini. Set aside with the pork. Put onions in casserole and brown on low heat until caramelized (golden brown). Deglaze with wine and chicken stock, and add thyme, honey, both types of mustard, and garlic flowers. Place pork roast on the onions and add the lightly cooked vegetables and diced tomatoes. Cover casserole and roast 1 hour and 30 minutes, then another 30 minutes uncovered, turning the meat over a few times. Serve pork roast sliced, with diced vegetables, pasta, and reduced cooking juices.
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2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter 2 lb (900 g) Quebec pork shoulder roast (or picnic shoulder) salt and fresh ground pepper to taste 2 stalks celery, diced 2 carrots, diced 1 zucchini, diced 2 large Vidalia sweet onions, sliced 1/2 cup (125 ml) white wine 1/2 cup (125 mL) chicken stock 2 Tbsp. (30 mL) fresh thyme 1 Tbsp. (15 ml) honey 2 Tbsp. (30 mL) Dijon mustard 2 Tbsp. (30 ml) Old stype (whole grain) mustard 1 tsp. (5 mL) garlic flower 2 tomatoes, diced 16 oz (454 g) egg pasta
Pork Shoulder Roast with Caramelized Vidalia Sweet Onions and Mustard

Pork Shoulder Roast with Caramelized Vidalia Sweet Onions and Mustard

Rate this recipe
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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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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    butter
  • 2 lb
    (900 g)
    Quebec pork shoulder roast (or picnic shoulder)
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    CARDINAL GRILL-READY PORK BACK RIBS

    CARDINAL GRILL-READY PORK BACK RIBS

    $7.99 ea.

    625 g


    MARC ANGELO PORK SIRLOIN ROAST OR STUFFED PORK TENDERLOIN

    MARC ANGELO PORK SIRLOIN ROAST OR STUFFED PORK TENDERLOIN

    $9.99 ea.

    600 g - 1 kg, SELECTED VARIETIES


    SMOKED PORK PICNIC SHOULDER

    SMOKED PORK PICNIC SHOULDER

    $1.99 /lb

    4.39/kg


    IRRESISTIBLES BUTCHER SHOP BREAKFAST BRUNCH BURGERS

    IRRESISTIBLES BUTCHER SHOP BREAKFAST BRUNCH BURGERS

    $5.99 ea.

    FROZEN, 1.12 kg


    PLATINUM GRILL PERFECT PORK BREADED TENDERIZED PORK LEG

    PLATINUM GRILL PERFECT PORK BREADED TENDERIZED PORK LEG

    $4.99 /lb

    11.00/kg



  • salt and fresh ground pepper to taste
  • 2
    stalks celery, diced
  • 2
    carrots, diced
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    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.99 ea.

    907 g PRODUCT OF U.S.A.


    CARROTS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

    CARROTS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

    $2.49 ea.


  • 1
    zucchini, diced
  • 2
    large Vidalia sweet onions, sliced
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    Flyer Deal  (1)
    CARROTS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

    CARROTS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

    $2.49 ea.


  • 1/2 cup
    (125 ml)
    white wine
  • 1/2 cup
    (125 mL)
    chicken stock
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    KITCHEN BASICS COOKING STOCK

    KITCHEN BASICS COOKING STOCK

    $3.49 ea.

    946 ml SELECTED VARIETIES


    SAVE $1.98 ON 2
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    2 for $4.00

    480 - 900 mL, SELECTED VARIETIES OR 2.49 EA.


  • 2 Tbsp.
    (30 mL)
    fresh thyme
  • 1 Tbsp.
    (15 ml)
    honey
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
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    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2 Tbsp.
    (30 ml)
    Old stype (whole grain) mustard
    You might like:

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    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    garlic flower
  • 2
    tomatoes, diced
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    Flyer Deals  (2)
    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO OR MEXICO


  • 16 oz
    (454 g)
    egg pasta
Imprimer ma sélection

Preparation

Preheat oven to 150° C (300° F).

In an ovenproof casserole, melt butter into hot olive oil, and sear the pork on all sides.

Season generously, and set aside.

In the same casserole, brown diced carrots, celery, and zucchini.

Set aside with the pork.

Put onions in casserole and brown on low heat until caramelized (golden brown).

Deglaze with wine and chicken stock, and add thyme, honey, both types of mustard, and garlic flowers.

Place pork roast on the onions and add the lightly cooked vegetables and diced tomatoes.

Cover casserole and roast 1 hour and 30 minutes, then another 30 minutes uncovered, turning the meat over a few times.

Serve pork roast sliced, with diced vegetables, pasta, and reduced cooking juices.

Source : Féd. des producteurs de porcs du Québec

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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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