Serves : 4
Preparation time : 15 minutes
Cooking Time : 4 hours
INGREDIENTS
- Québec pork shoulder (approx. 1.5 kg)
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 500 ml (2 cups) dark beer
- 8 ml (1/2 tbsp.) thyme leaves PC
- 60 ml (4 tbsp) strong mustard
- 60 ml (4 tbsp.) grainy mustard
- 30 ml (2 tbsp) Lambrusco grape condiment PC
- 750 ml (3 cups) vegetable broth
- 2 onions, thinly sliced
- 3 garlic cloves, chopped
- 2 PC canned yellow tomato canes
- 1 butternut squash, peeled and cubed
- salt and pepper to taste
PREPARATION
- Preheat oven, rack in center, to 160°C (325°F).
- In a casserole dish, over high heat, sear the pork shoulder coated with Mycryo butter or in the fat of your choice, 2 minutes on each side.
- Deglaze with beer and bring to the boil.
- Add thyme, both mustards, lambrusco condiment, stock, onions, garlic, tomatoes, salt and pepper, cover and bake for 3 hours.
- Add the squash cubes and, uncovered, cook in the oven for 1 hour.
- Remove the cooking juices and reduce over the heat in a saucepan. Check the seasoning.
- Serve the meat with rice, vegetables and the sauce.