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Maple-Mustard Pork Roast

Maple Mustard Pork Roast

When people come to dinner at my house, I want them to feel comfortable, relaxed, and a little bit spoiled.  Especially when fall weather arrives, that usually calls for slow-cooked, aromatic dishes that feel like someone’s been in the kitchen all day – even when I was still in the office until 20 min before they arrived.   This classic style roast can be prepped ahead of time, making a fantastic centerpiece for a cold-weather meal.  (Note: though it isn’t time consuming, prep starts the day before.)

 

1 pork picnic shoulder roast (7-8 lbs)

1 c. apple cider vinegar

2 T. kosher salt

1/2 c. maple syrup (use real maple, not pancake syrup)

1/2 c. brown sugar

2 T. yellow mustard

fresh thyme (optional)

**You’ll also need a very large bowl and some cooking twine (though cotton string will do just fine.)

 

DAY BEFORE:

Trim the roast of excess fat.  In a large bowl, mix apple cider vinegar and salt with 2 c. water.  Add the roast and enough additional water to make sure it is submerged.  Cover with plastic wrap and refrigerate overnight.

 

DAY OF:  

Preheat oven to 325.

Heat a large skillet to high heat on the stovetop.   In the meantime, rinse the roast and cut 4 (four) 12 inch pieces of twine or string.  Beginning with the thickest end of the roast, tie the string (as pictured) around it, to hold the roast firmly together.  Repeat with the other 3 pieces.  Add the roast to the skillet and brown on  all sides, about 10 min total.  Remove from skillet and place in a large roasting pan or baking dish with sides at least 2 inches high.

In a bowl, mix maple syrup, brown sugar and mustard.  Pour over the top of roast, making sure to coat all sides.  Cover tightly with foil and place on lowest rack in the oven for 5 hours.  (If you are home & available, you can baste it regularly during the cooking time, but I wasn’t & it turned out just fine.)

Remove roast from oven and turn the heat setting up to broil.  Remove foil from the pan and baste meat with pan juices, placing chopped fresh thyme on top of the roast, if desired.  Place back in the oven under broil for just a few minutes (about 5) to get a nice caramel-y brown finish.  Remove and let  sit 15 minutes before serving.

*******

I served this with Brussel sprouts with bacon & caramelized onion, a butternut squash puree swirled with goat cheese, and an old-school apple pie.

Suggested Wine Pairings: Though many people prefer white wines with pork, I think this menu is better suited to a red, fruity enough to balance the salty-sweet of the meat . Try a jammy Pinot Noir, medium-bodied Zinfandel, even a decent Côtes du Rhône Villages.

 

 

 

 

 

 

 

 

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Posted on: October 7, 2013