{"id":8083,"date":"2016-01-19T16:37:50","date_gmt":"2016-01-19T16:37:50","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=8083"},"modified":"2019-05-17T15:23:16","modified_gmt":"2019-05-17T22:23:16","slug":"braised-pork-shoulder","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/braised-pork-shoulder\/","title":{"rendered":"Braised Pork Shoulder"},"content":{"rendered":"

Create seasoning mix
\n– 1 TBL brown sugar
\n– 1 TBL cumin
\n– 1 TBL corriander
\n– 1 TBL salt
\n– 1 tsp pepper
\n– 1 tsp cinnamon
\n– 1 tsp dry instant coffee grounds<\/p>\n

\"pork-shoulder\"<\/a>Season every exposed inch of the pork
\nRoll pork shoulder into as tight a tube as possible and tie with butcher’s twine.
\n– We will later cut medallions from the tube
\nSear all sides in heavy duty pot or Dutch oven
\n– Set aside for later
\nAdd to fond in the pot
\n– 1 onion – cut into slivers
\n– 1 carrot – julienne strips
\n– 5 cloves garlic – minced
\nWhen onion becomes translucent add 1 C white wine and deglaze pan
\nAdd to pot
\n– 1\/4 C Dijon mustard
\n– bundle of thyme (to be removed later)
\n– 3 bay leaves (to be removed later)
\nPut meat back in on top of vegetables
\nAdd chicken stock to cover half of the meat
\nBring to a light boil then place into the oven
\nBake at 300\u00ba for 2 hours
\nTurn meat and bake for another hour
\nIncrease temperature to 450\u00ba
\nAdd large carrot and onion pieces to the pot
\nBake uncovered for 45 minutes
\nLet rest 10 minutes before cutting
\n– This will allow juices to reabsorb
\n– If it does not rest, your meat will become dry<\/p>\n","protected":false},"excerpt":{"rendered":"

Create seasoning mix – 1 TBL brown sugar – 1 TBL cumin – 1 TBL corriander – 1 TBL salt – 1 tsp pepper – 1 tsp cinnamon – 1 tsp dry instant coffee grounds Season every exposed inch of the pork Roll pork shoulder into as tight a tube as possible and tie with … Continue reading “Braised Pork Shoulder”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[179],"tags":[],"class_list":["post-8083","post","type-post","status-publish","format-standard","hentry","category-book-dinners"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=8083"}],"version-history":[{"count":2,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8083\/revisions"}],"predecessor-version":[{"id":18291,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8083\/revisions\/18291"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=8083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=8083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=8083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}