Roasted Pork Shoulder with Mustard Glaze
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs 10 mins
-
Total Time
16 hrs
-
Servings
8 to 10 servings
-
Calories
466 kcal
-
Course
Main Course
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Cuisine
American
Roasted Pork Shoulder with Mustard Glaze
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Go ahead and use a mustard that you've made yourself or one that's been lurking in the fridge for a while. This roasted pork shoulder with wilted greens is a simple way to make a great dinner anytime.
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Ingredients
For the roasted pork shoulder
- 4 pounds pork shoulder or 7 pounds (3.2 kg) bone-in shoulder, boneless
- kosher salt
- 1/2 cup Dijon mustard
- 2 tablespoons mirin
- 2 tablespoons soy sauce or shoyu
- 1 tablespoon black peppercorns ground
- 1 tablespoon Pink Peppercorn ground
- Fresh Chile minced, optional, for heat
- 1/4 cup extra-virgin olive oil
- 6 small (1 1/2 lbs) sweet potato peeled if desired, and cut into chunks
- Cloves garlic crushed and peeled, from 1 head
- 2 to 3 (1 lb) mustard greens torn (or substitute escarole, spinach, or chard, bunches
To serve (optional)
- 1 lemon halved
- za'atar spice blend
Instructions
Make the roasted pork shoulder
- Coat the pork shoulder evenly with 2 teaspoons salt. Wrap in plastic and refrigerate for about 24 hours before cooking. (The meat can go 12 hours or up to 28 hours, depending on your schedule.)
- Preheat the oven to 250°F (120°C).
- In a small bowl, mix the mustard, mirin, shoyu, ground black and pink peppercorns, and chile. Rub the mixture all over the pork.
- Place the oil, pork, sweet potatoes, and garlic in a large Dutch oven or roasting pan, cover, and place on the middle rack of the oven. Roast for 2 hours. Increase the oven temperature to 300°F (150°C), uncover the roasting pan and cook until the sweet potatoes are tender, and the meat is tender and browned and the internal temperature is at least 145°F (63°C), about 1 hour more.
- Turn the heat up to 425°F (220°C) and blast the meat until it gets nice, crispy, and caramelized, 8 to 12 minutes. Keep an eye on it here as it can burn fast.
- Remove the roasting pan from the oven and start to mound the greens over the potatoes and meat. Stuff them everywhere. Let the meat rest for 20 to 60 minutes like this; the heat from the dish will wilt the greens.
- Once rested, slice the meat and place it back over the greens. Season with a little salt if needed.
- If you’re feeling fancy, squeeze some lemon over it all, and sprinkle with za’atar.
Nutrition Information
Show Details
Serving
1serving
Calories
466kcal
(23%)
Carbohydrates
25g
(8%)
Protein
56g
(112%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
136mg
(45%)
Sodium
642mg
(27%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 466kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 56g | 112% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 642mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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