Oven-Roasted Pork Shoulder

Ingredients12

• pork shoulder2000g
• mustard2 EL
• onion100g
• garlic clove1 Zehe
• carrots150g
• celery root100g
• tomatoes100g
• red wine100 ml
• vegetable broth1000 ml
• neutral oil4 EL
• salt2 TL
• black pepper1 TL

Instructions

1. 1

   Rinse the pork shoulder under cold water and pat dry. Heat 2 tbsp oil in a pan and sear the meat until golden brown on all sides.

2. 2

   Rub the meat with 2 tbsp mustard, season generously with salt and pepper and place it in a roasting pan.

3. 3

   Preheat the oven to 355°F (180°C) convection. Peel the onion, garlic, carrots and celery root and cut them into rough chunks. Remove the stem ends from the tomatoes and roughly chop them too.

4. 4

   Heat the remaining oil in the pan and fry the root vegetables until golden brown. Add the tomatoes and red wine, bring to a quick boil and transfer everything to the roasting pan.

5. 5

   Pour the warm broth into the pan, put the lid on and braise the meat in the oven for 2.5 to 3 hours. Cold broth would make the meat tough.

6. 6

   Take the tender meat out of the liquid and keep it warm in the oven at 210°F (100°C) convection.

7. 7

   Blend the cooking liquid smooth with an immersion blender and season with a little salt and pepper, stirring in another spoonful of mustard if you like.

8. 8

   Remove the meat from the oven, slice it and serve with the sauce.