John Myers
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Pork Shoulder Roast with Herbs and Coleslaw.
The perfect pork shoulder roast with herbs and coleslaw. recipe with a picture and simple step-by-step instructions.
The meat :
- Pork shoulder
- 2 Pc. Echalot chopped
- 3 tbsp Seasonal mix chopped
- 3 tbsp Kitchen cord
- Salt and pepper chilli
For the sauce:
- 1 tbsp Extra virgin olive oil
- 3 Pc Bacon rinds
- 1 Pc Carrot yellow
- 1 Pc Onion
- 2 Pc Clove of garlic
- Rosemary Thyme Origano
- Parsley stalks-2 bay leaves-
- Leaves and 4 carnations
- 1 tbsp Tomato paste concentrated three times
- 1,5 dl Red wine
- 2 dl Beef bouillon paste *
- Salt and pepper chilli flakes
The coleslaw
- 800 g White cabbage small
- 2 Pc Chilli pepper
- 1 Handful Herbal mix, parsley, dill
- Savory, lovage
- 1 tbsp Caraway seed
- 3 tbsp Extra virgin olive oil
- 2 tbsp White wine vinegar
- 1 tbsp Beef bouillon **
- Salt pepper
The set:
- 1 Pc Cucumber fresh
- 6 Pc Cherry tomatoes
The meat :
- Have the butcher prepare it or do it yourself. Free the shoulder of bones. Lay it flat on the table and cut the nut so that the shoulder is the same thickness everywhere. Rub the meat with a part of salt, pepper and chilli. Mix the shallot, garlic and herbs and sprinkle over the meat. Roll them together and tie with the kitchen string. Rub the outside of the meat with the rest of the seasoning.
Roast meat:
- Program the electric oven, select the low cooking program. If there is no low-cooking program, preheat the oven to 80 ° C, insert the thermometer, place the meat on a preheated grid, place an oven tray at the bottom to catch the juice, the roast should not be in the juice, when it shows 75-78 ° C, the roast is ready , takes about 21/2 -3 hours. If the program is low, sear the meat for about 5 minutes on each side, insert the thermometer, place on a non-preheated rack, slide down an oven tray and put it in a non-preheated electric oven. When the temperature is reached, the alarm sounds.
The sauce :
- Let the oil get hot in a saucepan. Fry rinds well in it, fry the onion, garlic and herbs briefly, also briefly fry the tomato paste. Deglaze with red wine, reduce for a moment then add bouillon (set aside 1 tbsp). Let simmer for about 35-45 minutes. Pass through a sieve, print out the vegetables well, strain the sauce through a fine sieve and season to taste, seasoning if necessary.
Coleslaw:
- Prepare the cabbage, cut away the stalk and slice finely, sprinkle with salt and knead. Let stand for 20-30 minutes. Then try if too much salt is easily removed, otherwise leave it as it is (I always use little salt, then I don’t need to rewind and it stays nice and crisp), finely chop the herbs and chilli pods, add the caraway seeds, with oil, vinegar, bouillon and pepper add, mix well, marinate in a cool place (not in the refrigerator) for 30 minutes.
Serving:
- Remove string from meat, cut open. Put a leaf of lettuce on a cold plate, put the cabbage salad on it, attach the garnish, place the meat next to it, top it with the sauce ……. et voilà, you can enjoy.
Annotation :
- I took cold plates because at this time of the year it doesn’t have to be served hot. Nobody complained so it was correct. Always in it was still quite warm (I meant the meat). The weather too.
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