Braised Pork Shoulder
|Boneless pork shoulder||2 Pound, rolled (1 Piece)|
|White pepper||1 Teaspoon|
|Celeriac/2 celery stalks||1⁄4|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Stock||1 1⁄4 Cup (20 tbs)|
Score the skin of the pork to mark out squares.
Rub the meat with the salt and pepper.
Peel and halve the onions.
Peel and chop the carrots.
Chop the celeriac or celery.
Heat the oil in a roasting pan.
Put in the meat and vegetables and roast in a hot oven (425° F) for 1 1/2 hours.
After 20 minutes, pour half the stock into the roasting pan.
Add the remaining stock after a further 20 minutes.
At the end of the roasting time increase the oven temperature to very hot (475° F) and roast for a further 8 minutes.
Transfer the meat to a serving platter and slice.
Push the vegetables and liquid from the roasting pan through a strainer or blend in a blender and serve as a sauce.
Accompany with Brussels sprouts and creamed or boiled potatoes.