Braised Pork Shoulder Blade with Dried Cherries

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30 minutes

2 hours


    • 4 lb
      2 kg
      Canadian Pork Shoulder Blade Roast, boneless
    • 1/4 cup
      50 mL
      dried cherries
    • 1/4 cup
      50 mL
      roughly chopped hazelnuts
    • 2 Tbsp
      25 mL
      grainy mustard
    • 1 Tbsp
      15 mL
      EACH chopped fresh parsley and thyme
    • 2 Tbsp
      25 mL
      fresh white bread crumbs
    • 1
      egg white
    • salt and pepper to taste
    • 1/4 cup
      50 mL
      canola oil
    • 1
      EACH chopped medium carrot, chopped medium onion
    • 1 cup
      250 mL
      chopped celery
    • 2 Tbsp
      25 mL
      tomato paste
    • 2 cups
      500 mL
      red wine
    • 2
      bay leaves
    • water to cover
    • 1/2 cup
      125 mL
      maple syrup


Combine the dried cherries, hazelnuts, mustard, herbs, bread crumbs, and egg white; season with salt and pepper to taste. Reserve. With a sharp knife, butterfly the pork shoulder into a rectangle. Season meat with a little salt and pepper, then spread the filling into the centre lengthwise. Roll up the shoulder and secure with butcher string. In a large Dutch oven, thoroughly brown the shoulder in oil. Remove meat and add carrot, onion, and celery. Brown well; add tomato paste and brown for 2 more minutes. Deglaze with wine; return pork to the roasting pan. Add bay leaves and enough water to cover. Bring to a simmer and cook until knife tender (about 90 minutes). Remove shoulder carefully and keep warm, strain liquid and reduce liquid to a think consistency. When reduced, add maple syrup and simmer for 5 minutes. Slice shoulder into ½”/1.25 cm slices, and serve with glaze.

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