Pork Shoulder In Bourbon Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 1/2 kg: shoulder of pork,
4 tablespoon: dijon mustard,
125 gm: brown sugar,
40 ml: oil,
120 ml: bourbon,
1 teaspoon: salt,
1: pepper to taste,
1/4 teaspoon: dried sage,
1/4 teaspoon: dried marjoram,
2 tablespoon: parsley, chopped,
300 ml: beef stock,
Directions:
Trim the skin and excess fat from pork. Combine the mustard and
sugar and rub over meat. Heat oil in a large frying pan and brown
the meat all over. Pour half the bourbon over the meat and ignite.
When the flames die down add salt, pepper and herbs, turning meat to
coat well.
Transfer the meat and juices to a large covered roasting pan and pour
over the remaining bourbon and stock. Cover and bake at 190c (375F)
for an hour. Turn meat over, reduce oven temperature to 160c (325F)
and bake for another 1 1/2 - 2 hours until tender. Remove excess
fat from pan juices and pass separately with the sliced pork.
Shared by: Mike Kear
Yield: 6 servings
Source from luhu.jp
sugar and rub over meat. Heat oil in a large frying pan and brown
the meat all over. Pour half the bourbon over the meat and ignite.
When the flames die down add salt, pepper and herbs, turning meat to
coat well.
Transfer the meat and juices to a large covered roasting pan and pour
over the remaining bourbon and stock. Cover and bake at 190c (375F)
for an hour. Turn meat over, reduce oven temperature to 160c (325F)
and bake for another 1 1/2 - 2 hours until tender. Remove excess
fat from pan juices and pass separately with the sliced pork.
Shared by: Mike Kear
Yield: 6 servings
Source from luhu.jp