1、Baked Pork Shoulder with Cherry Glaze

  • Makes: 8 servings plus leftovers
  • Prep: 45 mins
  • Roast: 5 hrs 45 mins 350°F
  • Baked Pork Shoulder with Cherry Glaze recipe

    Ingredients

    Method

    In skillet toast coriander seeds over medium-high heat about 1-1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.
  • Rub pork with salt, freshly ground black pepper, and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon, and cardamom to pan. Roast 1-1/2 hours or until internal temperature reaches 140 degrees F. Remove from oven. Transfer pork to large platter; keep warm. Pour pan juices through a mesh strainer into large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 degrees F.
  • Meanwhile, for Cherry Glaze, skim fat from strained pan juices (if necessary, add additional apple juice to make 2 1/2 cups). Transfer to large saucepan. Add dried cherries. Place over medium-high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.
  • Brush pork with 1/4 cup of the Cherry Glaze. Return to oven and roast 1 hour more or until pork is tender (165 degrees F) and onions begin to brown (cover loosely with foil if pork becomes too brown). Remove from oven, cover with foil. Let stand 15 minutes. Makes 8 serving plus leftovers.
  • To serve, place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.
  • Nutrition Facts

  • Per serving: 559 kcal cal.,17 g fat (6 g sat. fat,1 g polyunsaturated fat,8 g monounsatured fat),146 mg chol.,265 mg sodium,42 g carb.,5 g fiber,32 g sugar,51 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/baked-pork-shoulder-with-cherry-glaze-40263/

    2、Slow-braised pork shoulder with cider & parsnips

    Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash
    Slow-braised pork shoulder with cider & parsnips recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
    2. Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

    3、Slow-roasted pork shoulder with leeks, apricots & thyme

    Make your weekend roast really special with creamy leek and apricot stuffing, extra crispy crackling and tender meat
    Slow-roasted pork shoulder with leeks, apricots & thyme recipe

    Ingredients

    Method

    1. A few hours before you want to cook the pork, remove it from the fridge and dry the skin thoroughly. Leave unwrapped in a cool place to slowly come to room temperature while you make the stuffing.
    2. Put a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the leeks and cook until they are soft and most of their liquid has evaporated. Stir in the apricots and thyme, season well and transfer to a bowl to cool. When the mixture is cold, stir in the breadcrumbs. Taste and season again if required.
    3. When you are ready to cook the pork, heat oven to 220C/200C fan/gas 7. Spoon the stuffing into the pocket your butcher has left for you. Wipe any stuffing from the skin, put the pork in a roasting tin and season the skin well with salt. Put the celery, onion and carrot in the tin around the pork, place in the oven and cook for 30 mins.
    4. Reduce heat to 140C/120C fan/ gas 1 and cook the pork for a further 2 hrs 30 mins. Transfer the pork to a warm serving dish to rest while you finish the gravy.
    5. Tip out any fat from the roasting tin and reserve for another dish. Put the roasting tin on a medium heat, add the white wine or cider and, using a wooden spatula, scrape the caramelised juices from the bottom of the pan and allow them to dissolve. Let the juices reduce by half.
    6. Add the stock and simmer for 5 mins. Add the flour and butter, mashed together, and whisk them into the gravy. Taste for seasoning, then strain into a warmed jug. If your pork skin has not crackled, put under a hot grill for a few mins, turning every 30 secs or so, until bubbled and crackling.

    4、Pork Skewers with Fruit Glaze

  • Makes: 6 servings
  • Serving Size: 1 skewer and 2 tablespoons glaze per serving
  • Carb Grams Per Serving: 18
  • Pork Skewers with Fruit Glaze recipe

    Ingredients

    Method

    1. In a large bowl combine egg, water chestnuts, bread crumbs, ginger, garlic, salt, and pepper. Add ground pork; mix well. Shape pork mixture into 30 meatballs.
    2. On six long metal skewers, alternately thread meatballs and sweet pepper pieces, leaving1/4 inch between pieces.
    3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place skewers on well greased grill rack over pan. Cover; grill for 10 to 12 minutes or until meatballs are no longer pink and juices run clear. Brush with some of the Fruit Glaze. Immediately remove skewers from grill. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
    4. Serve skewers with remaining glaze.
    5. Place desired flavor fruit preserves in a small saucepan; snip any large pieces. Stir in pineapple juice, lemon juice, and teaspoon cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool about 10 minutes (glaze will thicken as it cools). Makes about 3/4 cup.

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