Braised Pork Shoulder with Roasted Garlic
Prep Time
Price Per Serving
Cooking Mode
10 garlic, quartered lengthwise
1 pork shoulder, bone-in
To taste salt and pepper
125 mL cup water
3 garlic, halved
12 baby potatoes, halved
30–45 mL (2–3 tbsp.) tbsp. cornstarch + water for thinning
60 mL (¼ cup) cup maple syrup
10 garlic, quartered lengthwise
1 pork shoulder, bone-in
To taste salt and pepper
125 mL cup water
3 garlic, halved
12 baby potatoes, halved
30–45 mL (2–3 tbsp.) tbsp. cornstarch + water for thinning
60 mL (¼ cup) cup maple syrup
Directions
1Preheat the oven to 220 °C (450 °F).
2Place meat on a work surface.
3Using a small, sharp knife, pierce meat and insert a piece of garlic. Repeat with remaining pieces. Season with salt and pepper.
4Place meat in a large roasting pan. Add water.
5Bake for 45 minutes.
6Remove meat from oven. Arrange garlic heads and potatoes around the meat in the roasting pan.
7Cover with foil. Reduce heat to 110 °C (225 °F). Bake for 7 hours.
8Remove meat from oven. Pour cooking juices into a saucepan and remove excess fat. Bring cooking juices to a boil. Add cornstarch and stir until thickened. Set aside.
9Brush roast with maple syrup. Broil for 5–10 minutes until caramelized (this will make the fat crispier and give the dish its umami flavour).
10Remove from oven. Serve roast pork with sauce.
11This old-fashioned method of cooking pork roast (bone-in) produces a juicy and very tasty meat. Using cooking juices with the excess fat removed makes the best sauce in the world. Simply thicken it a bit and you’re all set! This classic dish is always a hit!
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Personal Note
Personal Note