Pork shoulder in mustard sauce baked

Name: Pork shoulder in mustard sauce baked - Stana A.
Ingredients: 1 kg of pork pulp 1; 2 glasses of water 50 ml of wine salt/pepper For the sauce: 4 tablespoons of mustard 4 tablespoons of ketchup 4 tablespoons of sunflower oil thyme

Meat - Pork shoulder in mustard sauce baked by Stana A. - Recipia

I have made this pork shoulder with mustard sauce in the oven several times, including for Christmas when I needed a simple yet flavorful roast. I love that it doesn't require much effort or complicated ingredients, and the meat turns out tender with a slightly flavored crust. This recipe is one I got from Dana Cristea, and it has remained in my repertoire for such occasions, but it also works well for an ordinary Sunday if you're craving something hearty. Quick Info Total time: approx. 2 hours Preparation time: 15-20 minutes (including slicing, mixing the sauce, and marinating) Marinating time: 1 hour Baking time: 1 hour + 5-10 minutes Servings: 5-6 Difficulty: easy-medium Recipe type: main course, suitable for festive meals or weekends Ingredients 1 kg pork shoulder 1-2 cups of water 50 ml wine salt pepper For the sauce: 4 tablespoons mustard 4 tablespoons ketchup 4 tablespoons sunflower oil dried thyme garlic (sliced) Preparation method 1. Rinse the pork shoulder under cold running water. Cut the meat into thick slices about the width of a finger. You can adjust the thickness based on how juicy you want the meat, but I don't recommend very thin slices. 2. In a medium bowl, mix the mustard with the ketchup, sunflower oil, dried thyme, salt, and pepper to taste. The sauce should be thick enough to spread easily on the meat. 3. Place the meat slices in the sauce. Mix them with your hands or a spoon to ensure they are well coated on all sides. Cover the bowl with plastic wrap and let it marinate for an hour in the refrigerator. If you're short on time, at least let it marinate for 30 minutes. 4. After marinating, place the meat slices in a large baking dish. If there's any sauce left, pour it over the meat. 5. In the bowl that held the sauce, pour in 1-2 cups of water (enough to rinse out the remaining sauce). Stir gently and pour the liquid over the meat in the baking dish. 6. Slice a few garlic cloves thinly. Sprinkle them among the pieces of meat in the dish. 7. Place the dish in the oven at 180°C (static function, either electric or gas) for one hour. The meat should be well cooked, and the sauce should reduce slightly. 8. 5-10 minutes before it's done, drizzle the meat with wine and let it bake a bit longer. The wine helps with the crust and adds extra flavor. 9. Remove the dish from the oven, let the meat "rest" for 5 minutes, then slice it if you want smaller pieces. Why I make this recipe often It's the kind of roast you can prepare without spending too much time in the kitchen. The marinade consists of a few common ingredients, and there's not much cleanup afterward. The meat remains tender, and the sauce adds a great flavor even if you use shoulder, which isn't the fattiest part of the pig. It works for guests as well as for a Sunday meal. Tips and variations Tips - Use pork shoulder that isn't too lean; it should have at least a few streaks of fat. - The meat in the marinade should be completely covered; if the sauce seems too thick, you can add a tablespoon of water. - If you want the sauce in the dish to be thicker, leave the meat uncovered for the last 10-15 minutes to reduce the liquid. Substitutions - Classic mustard works best. If you want a milder flavor, you can combine sweet and spicy mustard, but don't change the quantities. - Instead of ketchup, you can use a well-seasoned tomato sauce, but not ketchup with extra flavors. - Sunflower oil can be replaced with another neutral oil, but I don't recommend oils with strong flavors. Variations - You can add a bit of dried rosemary to the sauce if you want a stronger flavor. - For a more intense taste, you can add a bit of crushed garlic directly to the marinade, not just among the pieces of meat in the oven. - If you prefer the meat more browned, you can turn on the grill for the last 2-3 minutes, but watch closely to avoid burning the sauce. Serving ideas - Mashed potatoes and carrot puree go very well alongside, especially since the sauce has a strong flavor. - You can sprinkle some chopped parsley over the meat when serving for a pop of color. - It also pairs well with simple coleslaw or pickles for a lighter meal. Frequently Asked Questions 1. What type of mustard should I use? I usually use classic mustard, without seeds or strong horseradish flavors. If you use sweet mustard, the taste will be milder. I don't recommend honey mustard or other special varieties. 2. Can I use another cut of pork? The recipe also works with neck or loin, but you'll need to adjust the baking time. Loin can turn out drier if not marinated long enough and lacks a fat layer. 3. Can it be made without wine? Yes, you can skip the wine if you don't have it or prefer not to use alcohol. The flavor will be a bit flatter, but it won't affect the texture. 4. Do I need to cover the dish in the oven? It's not specified in the original recipe, but I prefer not to cover it. This way, a thin crust forms, and the sauce reduces better. 5. Can I marinate the meat overnight? Yes, the meat can marinate overnight in the refrigerator if you want a more intense flavor. It won't increase the baking time. Nutritional values Estimation for 1 serving (out of 6): Calories: approximately 320-350 kcal Protein: 28-30 g Fat: 16-18 g Carbohydrates: 7-10 g (from ketchup and mustard) Values are approximate and depend on the type of meat used and how much sauce remains at the end. Storage and reheating The meat keeps well in the refrigerator for 2-3 days in sealed containers. It can be reheated either in the oven or in a pan, with a bit of sauce on top to prevent it from drying out. I don't recommend freezing, as the texture suffers, but it holds up well in the refrigerator for subsequent meals. The sauce may thicken when cold, but it quickly homogenizes when reheated.

Pork shoulder in mustard sauce baked

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