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
  1. Combine all gastrique ingredients, bring to the boil, then simmer gently to reduce by half. Strain and cool. Store in the refrigerator.
RECIPE METHOD:
  1. 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.
  2. Preheat oven to 325°F (160°C).
  3. 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.
  4. 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.