ROAST PORK SHOULDER WITH ONIONS AND MUSHROOMS AND RED WINE

I'VE MADE THIS RECIPE a little differently each time but this recipe sticks pretty close to the original (from Southern Cooking by Edna Lewis and Scott Peacock) with a few changes here and there to add a little spice.

Roast Pork Shoulder with the Crackling

1 whole shoulder of pork
1/2 tsp. Kosher salt
1/2 tsp. coarsely ground black pepper
1-1/2 tsp. dried thyme
5 cloves garlic
10-12 bay leaves

2 onions sliced very thin

1 bottle red wine or port
2 tbs. unsalted butter
1 shallot minced
2 cups sliced mushrooms
A couple of grates of nutmeg
1/2 cup heavy cream

Sometimes you do things on the spur of the moment, and even though you don't have all the ingredients, there is enough of "other" ingredients to well make up for the deficiency. In this case, the recipe called for brining the pork which I didn't do. I didn't have the red wine or the port but I had white wine and I had balsamic vinegar so I used that instead. I wasn't thrilled with the outcome of the sauce at the end and as you will see I add a few things to liven up the overall roundness of the flavor, which truly did work here.

Preheat the oven to 325º.

First of all, rinse the pork under cold water and pat dry thoroughly. Do not score the fat; you want to keep it intact. Mix the salt, pepper and the thyme together. Make pockets with a sharp paring knife and insert some of the herb mixture into each pocket and then insert the slivers of garlic and bay leaf. Sprinkle on the rest of the herb mixture on top of the pork. (You can prepare the roast the night before and let it sit in the fridge overnight.)

Place the onions on the bottom of a heavy bottomed roasting pan which will fit the pork snugly. Place the pork on top of the onions. 

I used 2 cups white wine and 1/4 cup balsamic vinegar and poured this on the bottom of the pan. 

Cover the entire roast with parchment paper and cover that with a double or even triple layer of aluminum foil, ensuring that the entire pot is completely covered and sealed.

Place in the oven and cook for 4 1/2-5 hours.

When you're getting close to the 4 1/2 hour mark, melt the butter and add the shallots and the mushrooms and the nutmeg. Cook until golden and all liquid has evaporated. Turn off heat and reserve.

Once the pork is done, remove the pork from the pan and place on a warm platter. Let rest for about 5 minutes. Meanwhile, strain the liquid - there will be a lot - from the roasting pan through a fine sieve into a sauce pan and press as much liquid out of the onions as possible.** Place the sauce on a moderately high flame and cook and reduce by at least half. Add the mushrooms and cook for about 5 minutes. 

Turn the oven up to 425º.

While the sauce is reducing, try to remove the entire layer of fat from the top of the roast in one piece. Place on a roasting pan and place in the 425º oven for about 15 minutes to make crackling. Once the crackling is crisp, remove from the oven and let it cool somewhat before cutting into squares.

To finish the sauce: 

Try to skim as much fat from the stock as possible with a paper towel. Add about 3 tsp. applesauce and make a roux from a little of the sauce and 2 tbs. dried Coleman's mustard. Add this to the sauce and cook for about 5 minutes. Add the cream and cook for another 5 minutes at a low simmer. Do not let the cream boil.

Cut the crackling into squares and arrange on top of the roast. Serve with the sauce on the side with boiled potatoes and carrots or any vegetable of your choosing.

Bon appetit!

** Not one to waste anything in the kitchen, I add the remaining onions to chicken or beef stock for instant onion soup. It's delicious!