Braised Pork Shoulder Blade with Dried Cherries
Yield: Serves 6
Cooking Time: 2 hours
Preparation Time: 30 minutes
Ingredients
4 lb (2 kg) Canadian Pork shoulder blade roast, boneless
1/4 cup (50 mL) dried cherries
1/4 cup roughly chopped hazelnuts
2 tbsp (25 mL) grain mustard
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) chopped fresh thyme
2 tbsp (25 mL) fresh white breadcrumbs
1 egg white
Salt and pepper, to taste
4 tbsp (60 mL) olive 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 maple syrup
Cooking Instructions
Combine the dried cherries, hazelnuts, grain mustard, herbs, bread crumbs, and egg white; season with salt/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 center lengthwise. Roll up the shoulder and secure with butcher string.
In a large Dutch oven, thoroughly brown the shoulder in olive oil. Remove meat and add carrot, onion, and celery. Brown well; add tomato paste and brown for 2 more minutes. Deglaze with wine, return shoulder to the roasting pan. Add the bay leaves and cover with water. 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 inch (1cm) slices, and sauce with glaze.
