Braised Pork Roast Recipe
slow roasted pork shoulder, butternut squash puree, roasted turnips, braised cabbage, red wine mustard glaze
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Ingredients
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Pork Roast
Butternut Squash Puree
Roasted Turnips
Braised Cabbage
Red Wine Mustard Glaze
Method
Pork Roast Preparation
- 1
Sear the Pork
Preheat your oven to 300°F (150°C). Season the pork shoulder with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork on all sides until browned, about 4-5 minutes per side.
- 2
- 3
Braise the Pork
Pour in the red wine, add thyme and bay leaves. Bring to a simmer, then cover and transfer to the oven. Braise for 3-4 hours, until the pork is tender.
Butternut Squash Puree
Roasted Turnips
- 6
Prepare and Roast
Toss cubed turnips with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 25-30 minutes, until golden and tender.
Braised Cabbage
- 7
Cook the Cabbage
In a pot, heat olive oil over medium heat. Add sliced cabbage, salt, and pepper. Sauté for 5 minutes, then add apple cider vinegar. Cover and cook for 20-25 minutes, until tender.
Red Wine Mustard Glaze
- 8
Prepare the Glaze
In a small saucepan, combine red wine, Dijon mustard, and honey. Simmer over medium heat until slightly thickened, about 10 minutes. Set aside.
