Servings
Font
Back
0 from 3 votes

Roasted Pork Shoulder with Mustard Glaze

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.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
16 hrs
Servings: 8 to 10 servings
Calories: 466 kcal
Course: Main Course
Cuisine: American

Ingredients

For the roasted pork shoulder
  • 4 pounds boneless pork shoulder or 7 pounds (3.2 kg) bone-in shoulder
  • kosher salt
  • 1/2 cup Dijon mustard
  • 2 tablespoons mirin
  • 2 tablespoons shoyu or soy sauce
  • 1 tablespoon black peppercorns ground
  • 1 tablespoon pink peppercorns ground
  • Minced fresh chile (optional, for heat)
  • 1/4 cup extra-virgin olive oil
  • 6 small (1 1/2 lbs) sweet potatoes peeled if desired, and cut into chunks
  • Cloves from 1 head garlic crushed and peeled
  • 2 to 3 (1 lb) bunches of mustard greens torn (or substitute escarole, spinach, or chard)
To serve (optional)
  • 1 lemon halved
  • za'atar

Instructions

Make the roasted pork shoulder
    Cup of Yum
  1. 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.)
  2. Preheat the oven to 250°F (120°C).
  3. In a small bowl, mix the mustard, mirin, shoyu, ground black and pink peppercorns, and chile. Rub the mixture all over the pork.
  4. 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.
  5. 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.
  6. 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.
  7. Once rested, slice the meat and place it back over the greens. Season with a little salt if needed.
  8. If you’re feeling fancy, squeeze some lemon over it all, and sprinkle with za’atar.

Nutrition Information

Serving 1serving Calories 466kcal (23%) Carbohydrates 25g (8%) Protein 56g (112%) Fat 15g (23%) Saturated Fat 3g (15%) Monounsaturated Fat 9g Trans Fat 1g Cholesterol 136mg (45%) Sodium 642mg (27%) Fiber 6g (24%) Sugar 6g (12%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 466

% 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.