Slow-Roasted Pork Shoulder with Gravy
Most restaurant cooking happens fast, very fast, because there is no other way to serve several hundred people in a multi-course lunch in less than two hours. But precisely because of that mad rush, slow-cooked meats that can be finished and plated à la minute have considerable appeal for efficiency of service. This superb slow-roasted pork shoulder from Bymark is a perennial dinnertime favourite – and again the next day. We hope you enjoy creating this delicious meal, perfectly paired with a wine selected by winemaker, Jamie Marfell. Serves 10-12
INGREDIENTS:
- 1 boneless pork shoulder, 6-7 lb (about 3 kg), tied
Gravy
- 2 tbsp (30 mL) flour
- 2 cups (500 mL) good quality chicken stock, hot
- 1 tbsp (15 mL) gastrique (recipe below)
- Pinch salt and pepper
- 2 tbsp (30 mL) whipped butter
Gastrique
- 1 cup white wine
- 1/2 cup red wine vinegar
- 2 shallots, sliced
- 2 bay leaves
- 2 tsp kosher salt (or good quality sea salt)
- 1 tsp granulated sugar
- 1 tsp peppercorns
Gastrique Recipe
- Combine all gastrique ingredients, bring to the boil, then simmer gently to reduce by half. Strain and cool. Store in the refrigerator.
RECIPE METHOD:
- In a large pot combine all ingredients for the brine. Add 3 quarts (3 L) cold water, bring to a boil, then reduce heat and simmer until the vegetables are soft – about 30 minutes. Refrigerate until cool. Add the pork to the brine, adding more water to cover if necessary. Marinate the pork for 24 hours. Transfer the pork to a rack set in a roasting pan and return it to refrigerator, uncovered, for another 24 hours. Discard brine.
- Preheat oven to 325°F (160°C).
- Roast the pork for 4 to 5 hours – until the skin is crisp and the meat comes apart when prodded with a fork. Let the pork rest while you finish the side dishes and make the gravy.
- Pour off fat from the pan juices. Over high heat, reduce the pan juices by half. Lower heat to medium-low, add the flour, and stir to thicken for 3 to 4 minutes. Whisk 3 oz (90 mL) of the chicken stock at a time into the roux until all the stock is incorporated. Strain the gravy through a fine-mesh sieve into a clean saucepan on low heat. Adjust the acidity by adding a few drops of the gastrique at a time. Correct seasonings. Remove from heat, whisk in the butter, and transfer to a gravy boat.
