Recipe: Mustard-Apricot Pork Shoulder

A friend of mine mentioned she was cooking pork one night and wasn’t sure what to do with it. I suggested that mustard and apricot are good flavors for pork, and it sounded so good I went home and concocted a recipe that had both.

I borrowed the technique from Melissa “Melicious” Joulwan, since I thought the sauce would caramelize nicely and give the edges that crispy yumminess. And I was correct. Another bonus—other than checking in with it on the stove for a few hours, this recipe couldn’t be simpler.

Mustard-Apricot Pork Shoulder

2 1/2 – 3 lbs. pork shoulder roast, cut into large chunks

kosher salt and fresh ground pepper, to taste

2 Tbsp. butter, or cooking fat of choice

1 qt. chicken broth

2 tsp. dried thyme

1/2 cup stoneground mustard

1/2 cup apricot preserves (make sure it doesn’t have added sugar, I used Bionaturæ brand)

1) Sprinkle S&P all over pork shoulder pieces. In large pot, melt butter over medium-high heat. Add pork and brown on all sides. Pour in chicken broth and thyme, bring to a rolling boil.

2) Add mustard and apricot preserves, return to a boil, then reduce heat to medium-low and simmer. No lid! Make sure there is still some bubble action in the liquid.

3) After about 2 hours, check on the progress. The liquid should have reduced quite a bit by this point. Continue to keep an eye on it until the sauce thickens and the meat begins to brown. Turn the pieces so they brown evenly, taking care not to let the sauce burn or disappear. It should get thick and cling to the meat.

Serves 4, with leftovers.


4 Responses to “Recipe: Mustard-Apricot Pork Shoulder”

  1. Thanks for the shout-out! This recipe looks really amazingly good, and I can’t wait to try it.

  2. Me, too! Anything with a marinade, a long braise, or a simmer in a pot that does all the work is A+ in my book.

  3. Aw this sounds real good! I’ll try it with my next pork shoulder roast! Braising pork shoulder is awesome, one of my favorite ways to deal with pig!

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