Maple and Roasted Garlic Pork Shoulder
The golden rule when it comes to braising is patience. Meat that’s simmered in stock (as with this recipe) is ready when it falls apart with the touch of a fork—and that takes time. We cooked the sweet potatoes in a separate dish to avoid overcooking and dissolving them into the sauce. But when reunited, […]
Ingredients
- 3 lb (1.4 kg) boneless and rindless pork shoulder
- 24 cloves garlic, peeled
- 2 tbsp butter
- 1 onion, thinly sliced
- 2 ½ cups (625 ml) veal stock
- ½ cup (125 ml) maple syrup
- 1 tsp crushed black peppercorn
- 2.2 lb (1 kg) small sweet potatoes, scrubbed clean and halved lengthwise (about 6)
- 2 tbsp (30 ml) melted butter
- 1 clove garlic, chopped
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a French or Dutch oven or ovenproof pot over high heat, brown each side of the pork and garlic in the butter. Season with salt. Add the onion and continue cooking for 2 minutes or until it turns golden brown. Add the remaining ingredients. Bring to a boil and cover.
- Bake for about 3 hours and 30 minutes or until the meat is fork tender, turning a few times during cooking.
The golden rule when it comes to braising is patience. Meat that’s simmered in stock (as with this recipe) is ready when it falls apart with the touch of a fork—and that takes time. We cooked the sweet potatoes in a separate dish to avoid overcooking and dissolving them into the sauce. But when reunited, the flavour of the tender pork doused in maple syrup and the garlicky gooeyness of the potatoes warms us to the core.