Crispy pork shoulder

Name: Crispy pork shoulder
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 3 kg Pork shoulder with rind (with bone, but without the shoulder blade; rind cut by the butcher); 7-10 Tbsp Pepper; 2-3 TABLESPOONS medium hot mustard; 2 medium-sized onions; 2 Carrots; 1 small stick of leek (leek); 100 g white mushrooms; 4 Stem(s) fresh thyme; 7-10 Tbsp Salt; 1-2 Bay leaves; 3/4 l clear broth (instant); 20 g Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 8

3 kg Pork shoulder with rind (with bone, but without the shoulder blade; rind cut by the butcher)
7-10 Tbsp Pepper
2-3 TABLESPOONS medium hot mustard
2 medium-sized onions
2 Carrots
1 small stick of leek (leek)
100 g white mushrooms
4 Stem(s) fresh thyme
7-10 Tbsp Salt
1-2 Bay leaves
3/4 l clear broth (instant)
20 g Flour

Directions

1
Wash the meat and pat dry. Season the sides of the meat with pepper and brush with mustard. Cover the shoulder with foil and chill overnight. The next day peel and quarter onions. Clean, wash and roughly cut carrot and leek into pieces. Clean the mushrooms.
2
Wash thyme and shake dry. Season meat with salt and put it in a BIG roaster with the vegetables. Add thyme and bay leaf and season the vegetables with some salt and pepper. Pour 1/8 litre of water on the vegetables and roast them in the preheated oven, lower rail (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 4 hours. Heat up the stock. After approx. 45 minutes, when the vegetables start to brown, pour on the hot stock gradually and scoop the roast with the roasting stock from time to time. 30 minutes before the end of the baking time, turn the oven temperature up (electric oven: 200-225 °C/ circulating air: 175-200 °C/ gas: level 3-4) so that the crust becomes nice and crispy. Keep the finished shoulder warm. Pour the roast stock through a sieve into a pot. Dissolve roast stock with hot water and add. Degrease the stock and bring to the boil. Mix flour and some cold water, stir into the stock and let it simmer for about 5 minutes.
3
After approx. 45 minutes, when the vegetables start to brown, pour on the hot stock gradually and scoop the roast with the roasting stock from time to time. 30 minutes before the end of the baking time, turn the oven temperature up (electric oven: 200-225 °C/ circulating air: 175-200 °C/ gas: level 3-4) so that the crust becomes nice and crispy. Keep the finished shoulder warm. Pour the roast stock through a sieve into a pot. Dissolve roast stock with hot water and add. Degrease the stock and bring to the boil. Mix flour and some cold water, stir into the stock and let it simmer for about 5 minutes. Remove the rind and cut the meat into slices from the bone. Serve with the sauce
4
Waiting time approx. 12 hours