You are here

Slow Cooker Pork Shoulder In White Wine And Dijon Sauce

Richard.Blaine's picture
I love slow cooker recipes! This week by request I am making one of my slow cooker pork shoulder recipes. I am doing this to fulfill a request by a viewer in England. I get a lot of requests from England. In this case my viewer wanted to know how I would make a tough piece of meat like a blade in pork roast nice and tender and he wanted me to do it in a slow cooker. So this week I am going to shadow my beef bourguignon recipe from the past and I am going use the slow cooker and cook this pork shoulder in white wine with a dijon mustard base in it. It's going to be delicious! If you love slow cooker recipes then I think you will love this one!
Ingredients
  Andouille sausage 8 Ounce (French Andouille)
  Cooking oil 2 Tablespoon
  Flour 1 Cup (16 tbs)
  Olive oil 3 Tablespoon
  Pork shoulder 4 Pound, debone (Cut into 1 inch pieces)
  Pearl onion 12 Ounce, drianed (Frozen)
  Carrots 2 , sliced
  Onion 1⁄2 , sliced (Charred)
  Celery 200 Gram, sliced
  Salt & pepper To Taste
  White wine 750 Milliliter
  Chicken stock 2 Cup (32 tbs)
  Dijon mustard 2 Tablespoon
  Garlic 4 Clove (20 gm), mashed
  Mushroom 1 Pound, quartered
  Baby red potato/Baby yellow potatoes 1 Pound
  Worcestershire sauce 1 Teaspoon (Optional)
  Thyme 1 Teaspoon
  Rosemary 1 Teaspoon
  Tarragon 1 Teaspoon
  Bay leaves 2 , crushed
Directions

GETTING READY
1. Cut the Andouille sausage into 1/2 thick slices.

MAKING
2. Put some cooking oil in your saute pan or skillet and brown the sausage up, when sausage is browned remove and set aside.
3. Now take flour in a large mixing bowl season with salt and pepper, dust the pork chunks and set aside.
4. Coat with some oil first, char the half onion on the gas grill or BBQ grill.
5. Take the sliced carrots, celery, and pearl onions and brown them in the same saute pan or skillet as the meat.
6. Add pinch salt and black pepper while cooking. Once browned set aside.
7. Now saute your mushrooms in the pan, season with pinch of salt and black pepper while sauteing.
8 For making your bouquet garni add rosemary, thyme, terragon, crushed bay leaves in cheesecloth and tie it with string.
9. In a crock pot, put charred brown onion half and add browned pork to the pot.
10.Add Andouille sausage to the pot and pop in the veggies.
11.Now put the mushrooms to the pot, pour in your bottle of white wine, chicken stock and bouquet garni.
12.About 3-4 hours into cooking, add Dijon mustard and mix in. Combine the potatoes to it 1 hour before the pork is done.

SERVING
13.Serve this as a full meal with bread or steamed rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Slow Cooked
Ingredient: 
Pork Butt
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
240 Minutes
Ready In: 
0 Minutes
Servings: 
8

Rate It

Your rating: None
4.7
Average: 4.7 (2 votes)