I have baked pork shoulder with mustard sauce many times, especially when I want a hearty roast that stays tender and has a rich flavor. The recipe doesn't have complicated steps; it just requires patience for marinating and a little attention in the oven. What I appreciate most about it is that the sauce turns out thick, with a balanced flavor of mustard and tomato paste, without being overwhelming or heavy.
Quick Info
Total time: approximately 2 hours (includes marinating)
Servings: 6
Difficulty: easy
Ingredients
1 kg pork shoulder (a whole piece or thick slices, about the width of a finger)
4 tablespoons sweet mustard (classic mustard works too, not too spicy)
4 tablespoons tomato paste
4 tablespoons sunflower or olive oil (your choice)
2 cups water (about 400 ml)
50 ml dry white wine
salt
pepper
dried thyme (or fresh if you have it)
Preparation Method
1. Wash and cut the pork shoulder into thick slices, about the width of a finger. Don't cut too thinly, or it will dry out in the oven.
2. In a bowl, mix the mustard, tomato paste, oil, salt, pepper, and thyme. Taste the marinade to adjust the salt or add more mustard if you prefer.
3. Place the meat in the bowl and coat it well with the sauce. Let it marinate for at least an hour in the refrigerator. If you have time, let it marinate longer.
4. Remove the meat and arrange it in a baking dish with higher sides. Pour all the remaining sauce from the bowl over the meat.
5. Add 2 cups of water. The water should almost completely cover the meat. If the dish is larger or the meat isn't fully submerged, add a little more water.
6. Place the dish in the preheated oven at 190°C (375°F). Bake for about an hour. Check after 30-40 minutes and baste the meat with the sauce from the dish. If the liquid reduces, you can add a bit of hot water.
7. When the meat is almost done (after an hour or when a fork easily pierces the meat), pour the wine over the roast. Bake for another 10 minutes uncovered to allow a crust to form on the surface.
8. Remove the dish and let the meat rest for 5-10 minutes before slicing. The remaining sauce in the dish can be served directly over the meat.
Why I Make This Recipe Often
Pork shoulder with mustard sauce is easy to adapt. It doesn't require special ingredients, and the actual preparation time is short. The meat stays tender, even when it cools down, and the sauce pairs well with various side dishes. It stores well in the refrigerator, and the next day it tastes just as good. For larger meals, it’s a practical option since everything cooks in one dish.
Tips and Variations
Tips
- Sweet mustard provides balance, but if you want a more intense flavor, you can add a pinch of spicy mustard.
- Don't skip the marinating step; it helps keep the meat tender and flavorful.
- If you prefer a thicker sauce, you can remove the meat at the end and simmer the sauce on the stovetop for a few minutes to reduce it.
- If you have a cast iron or ceramic dish, use it – it retains moisture better.
Substitutions
- Instead of shoulder, you can use pork neck, which will be even more tender.
- For oil, any neutral option works; it doesn't have to be olive oil.
- Tomato paste can be replaced with tomato puree or even thick tomato juice; just adjust the quantity for the desired consistency.
- Thyme can be substituted with oregano or a bit of fresh rosemary if you have it.
Variations
- For an extra flavor boost, add a few crushed garlic cloves to the sauce.
- Add 1 tablespoon of honey to the marinade for a glossier and rounder sauce.
- You can place onion rings under the meat slices for a sweeter sauce.
Serving Ideas
- Roasted potatoes, mashed potatoes, or plain rice. The sauce makes a difference; any neutral side works well.
- Simple salads with greens or pickles if you want to balance the richness of the roast.
- Leftover meat can be sliced thinly for sandwiches with the remaining mustard sauce.
Frequently Asked Questions
1. Can I marinate the meat overnight?
Yes. If you have time, let it marinate from the evening until the next day. The flavor will be deeper, and the meat even more tender.
2. Can it be cooked with a lid or foil?
For the first 40-50 minutes, you can cover it with foil if you want to retain moisture. For the last 10-15 minutes, leave it uncovered to brown.
3. What should I do if the sauce is too thin at the end?
Remove the meat to a platter and place the dish on the stovetop. Simmer the sauce for a few minutes over medium heat to reduce it, stirring constantly.
4. Does the pork come out tough?
If you use thicker slices and let it sit in the sauce, it rarely comes out tough. Don’t overcook it, and avoid cutting the slices too thin.
5. Can I use grainy mustard?
Yes, you can mix regular mustard with a bit of grainy mustard for added texture and flavor.
Nutritional Values
For one serving (1/6 of the recipe, approximately 180 g of meat with sauce):
- 290-320 kcal
- 24 g protein
- 19 g fat (varies depending on the type of pork and oil)
- 6-8 g carbohydrates (from mustard and tomato paste)
Sodium and fiber depend on how much salt you use and if you add extra vegetables to the sauce.
Storage and Reheating
The meat keeps for 3-4 days in the refrigerator in a covered container. The sauce remains thick and does not separate. When reheating, use the oven or a covered skillet over low heat with a bit of sauce or water to prevent drying out. It’s also suitable for freezing, although the sauce may slightly change texture after thawing, but the flavor remains good.
Quick Info
Total time: approximately 2 hours (includes marinating)
Servings: 6
Difficulty: easy
Ingredients
1 kg pork shoulder (a whole piece or thick slices, about the width of a finger)
4 tablespoons sweet mustard (classic mustard works too, not too spicy)
4 tablespoons tomato paste
4 tablespoons sunflower or olive oil (your choice)
2 cups water (about 400 ml)
50 ml dry white wine
salt
pepper
dried thyme (or fresh if you have it)
Preparation Method
1. Wash and cut the pork shoulder into thick slices, about the width of a finger. Don't cut too thinly, or it will dry out in the oven.
2. In a bowl, mix the mustard, tomato paste, oil, salt, pepper, and thyme. Taste the marinade to adjust the salt or add more mustard if you prefer.
3. Place the meat in the bowl and coat it well with the sauce. Let it marinate for at least an hour in the refrigerator. If you have time, let it marinate longer.
4. Remove the meat and arrange it in a baking dish with higher sides. Pour all the remaining sauce from the bowl over the meat.
5. Add 2 cups of water. The water should almost completely cover the meat. If the dish is larger or the meat isn't fully submerged, add a little more water.
6. Place the dish in the preheated oven at 190°C (375°F). Bake for about an hour. Check after 30-40 minutes and baste the meat with the sauce from the dish. If the liquid reduces, you can add a bit of hot water.
7. When the meat is almost done (after an hour or when a fork easily pierces the meat), pour the wine over the roast. Bake for another 10 minutes uncovered to allow a crust to form on the surface.
8. Remove the dish and let the meat rest for 5-10 minutes before slicing. The remaining sauce in the dish can be served directly over the meat.
Why I Make This Recipe Often
Pork shoulder with mustard sauce is easy to adapt. It doesn't require special ingredients, and the actual preparation time is short. The meat stays tender, even when it cools down, and the sauce pairs well with various side dishes. It stores well in the refrigerator, and the next day it tastes just as good. For larger meals, it’s a practical option since everything cooks in one dish.
Tips and Variations
Tips
- Sweet mustard provides balance, but if you want a more intense flavor, you can add a pinch of spicy mustard.
- Don't skip the marinating step; it helps keep the meat tender and flavorful.
- If you prefer a thicker sauce, you can remove the meat at the end and simmer the sauce on the stovetop for a few minutes to reduce it.
- If you have a cast iron or ceramic dish, use it – it retains moisture better.
Substitutions
- Instead of shoulder, you can use pork neck, which will be even more tender.
- For oil, any neutral option works; it doesn't have to be olive oil.
- Tomato paste can be replaced with tomato puree or even thick tomato juice; just adjust the quantity for the desired consistency.
- Thyme can be substituted with oregano or a bit of fresh rosemary if you have it.
Variations
- For an extra flavor boost, add a few crushed garlic cloves to the sauce.
- Add 1 tablespoon of honey to the marinade for a glossier and rounder sauce.
- You can place onion rings under the meat slices for a sweeter sauce.
Serving Ideas
- Roasted potatoes, mashed potatoes, or plain rice. The sauce makes a difference; any neutral side works well.
- Simple salads with greens or pickles if you want to balance the richness of the roast.
- Leftover meat can be sliced thinly for sandwiches with the remaining mustard sauce.
Frequently Asked Questions
1. Can I marinate the meat overnight?
Yes. If you have time, let it marinate from the evening until the next day. The flavor will be deeper, and the meat even more tender.
2. Can it be cooked with a lid or foil?
For the first 40-50 minutes, you can cover it with foil if you want to retain moisture. For the last 10-15 minutes, leave it uncovered to brown.
3. What should I do if the sauce is too thin at the end?
Remove the meat to a platter and place the dish on the stovetop. Simmer the sauce for a few minutes over medium heat to reduce it, stirring constantly.
4. Does the pork come out tough?
If you use thicker slices and let it sit in the sauce, it rarely comes out tough. Don’t overcook it, and avoid cutting the slices too thin.
5. Can I use grainy mustard?
Yes, you can mix regular mustard with a bit of grainy mustard for added texture and flavor.
Nutritional Values
For one serving (1/6 of the recipe, approximately 180 g of meat with sauce):
- 290-320 kcal
- 24 g protein
- 19 g fat (varies depending on the type of pork and oil)
- 6-8 g carbohydrates (from mustard and tomato paste)
Sodium and fiber depend on how much salt you use and if you add extra vegetables to the sauce.
Storage and Reheating
The meat keeps for 3-4 days in the refrigerator in a covered container. The sauce remains thick and does not separate. When reheating, use the oven or a covered skillet over low heat with a bit of sauce or water to prevent drying out. It’s also suitable for freezing, although the sauce may slightly change texture after thawing, but the flavor remains good.