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artichoke dip, brown sugar balsamic ham, scalloped potatoes, green beans, honey rolls, raspberry cheesecake
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penne alla vecchia bettola
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pork Florentine, mom's rosemary roasted potatoes

Monday, November 12, 2012

Glazed Pork with Roasted Root Vegetables

Glazed Pork with Roasted Root VegetablesThe inspiration of my autumn dinner part was a recipe for Glazed Pork Shoulder in Bon Appetit.  Instead of greens, I decided to serve it with roasted root vegetables.  This pork is totally worth the time.  It is amazingly tender, as it should be for the 12 hours it takes to make.  There is minimal hands on time, which makes for a perfect dish to serve at a dinner party.  Everything can be prepped in advance and the meats falls off the bone when you are ready to serve.  It serves quite a crowd, I had twelve people and there was some pork leftover.
Glazed Pork Shoulder with Root Vegetables

1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
¼ cup kosher salt plus more
¼ cup sugar
1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
¼ cup plus 1 tablespoon apple cider vinegar
¼ cup (packed) light brown sugar
Freshly ground black pepper

2 pounds carrots, peeled and chopped
1 pound parsnips, peeled and chopped
3 to 4 russet potatoes, chopped
2 to 3 tablespoons olive oil
Salt and pepper

Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl; add ¼ cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.

Preheat oven to 325 degrees. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 ½ hours.
Remove pan from oven; discard foil. Increase heat to 450 degrees.

Toss the carrots, parsnips and potatoes with olive oil, salt and pepper. Place on a single layer on a rimmed baking sheet. Roast for 30 minutes, stirring twice.

Transfer pork to a rimmed baking sheet; cover with foil and set aside. Pour liquid into a fat separator. Pour the de-fatted liquid into a small saucepan, stir in the vinegar and brown sugar. Bring liquid to a boil and cook, until a thick, syrupy glaze forms, about 15minutes. Season glaze with salt and pepper and pour over the pork shoulder. Serve the pork with the roasted root vegetables.
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