Updated: 10/05/2016 4:14 PM | Print Story |  Email

TCL Goes Hog Wild: Tuscan Pork Shoulder

Executive Chef of Crooners Lounge and Supper Club, Benjamin McCallum, prepares a Tuscan Pork Shoulder for TCL Goes Hog Wild week.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at PorkBeInspired.com.



Tuscan Pork Roast

Makes 8 Servings

5 lbs Pork Should Roast
4 Stalks Celery, chopped
1 Yellow Onion, chopped
2 Carrots, peeled and chopped
1 Quart Apple juice
½ Cup Thyme, fresh minced
½ Cup Rosemary, fresh minced
¼ Cup Vegetable Oil
Salt and pepper

Preheat heavy bottomed braising pan over medium heat.  Preheat oven to 350 degrees.

Cut the pork shoulder into 8 10oz chunks. Season the pork shoulder with salt, pepper and minced herbs.  Place oil into hot braising pan and let come up to temperature.  Place the pork into the hot pan and sear each side for 5 to 7 minutes to get a good caramelized.  When pork has been browned on all sides add onion, carrots, celery and apple juice to the braising pan.  Cover the pan with fitted lid or aluminum foil and place in oven.  Roast pork for 2.5 to 3 hours or until the pork is falling apart when touched.  Remove from oven, remove foil and let rest for 10 minutes.

Pour off braising liquid into a container and place in refrigerator to cool.  Once it has cooled the fat will separate from the jus.  Remove the fat layer and reserve the pork jus for the sauce below.


Sauvignon Blanc Rosemary Jus

1 Cup Yellow Onion, chopped
2 Cloves Garlic, chopped
2 Tbsp Olive Oil
1 Bottle White Wine
1 Cup Pork Jus
4 Sprigs Rosemary, Fresh
1 tsp Rue

Place oil in heavy bottomed sauté pan and bring up to temperature over high heat.  Add onion and garlic to pan and sauté until they turn translucent and start to caramelize.  Deglaze pan with white wine, flambé to remove excess alcohol and reduce by half its volume.  Add stock and rosemary to pan, reduce heat to medium low and continue to cook for additional 10 minutes.  Strain out all the solids through a fine mesh sieve, returning the broth to the cooking pan and discarding the waste.  While on medium low heat, whisk in 1 tsp of rue to add body to sauce.  Adjust seasoning of salt and pepper to taste.