January 11, 2011

I had to cook for lodge tonight.  This is their annual Pork and Sauerkraut dinner which meant I had to compete against tradition, they always cook it all together. I broke from tradition and used the following recipe for the pork.  My sauerkraut recipe is the Braised Sauerkraut recipe from James Beard.
Here is my pork recipe. Comments welcome.
Calvin



                      -= Exported from BigOven =-

                        Braised Pork Shoulder

Recipe By:
Serving Size: 8
Cuisine: German
Main Ingredient: Pork


-= Ingredients =-
2 medium Onions ; quartered
1/2 head Garlic
2 stalks Celery
3 stalks Rosemary
2 sprigs Thyme
6 pounds Boneless Pork Shoulder ; in mesh bag
Salt & pepper
2 cups Apple Juice

-= Instructions =-
You can use two smaller roasts to total 6 pounds but you will have to adjust the roasting time. 
You do not have to peel the onions or garlic. Just cut the onions in quarters and cut a head of garlic in half. 
Cut the celery into large.
Place the vegetables and herbs in the bottom of a roaster and place the pork on top. Pour the apple juice over the pork and sprinkle with salt and pepper.
Place a piece of parchment paper on top of the pork and then seal with aluminum foil.  Place in a preheated 300° oven  for 4 to 5 hours.  You can tell when the pork done when it's temp is around 170° and the thermometer goes easly into the meat. If it seem tough, leave it in longer. 
Remove pork and tent.  You can either just strain the liquid or run it through a food mill, whichever is easier.  Bring liquid to a boil and thicken with cornstarch slurry. 
Once meat has set for 30 minutes, slice and serve with gravy.
Leftovers can be used for pulled pork.
I make this for lodge and everybody raved about it.



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