The pork shoulder was from Epps Farm, and it was about 3 pounds, lean, and gorgeous. But the way it looked was nothing compared to how delicious it was.
Pork Shoulder with Mustard Cream Sauce
- 3 lb pork shoulder
- Frankly Delicious seasoning
- 1 TBSP extra virgin olive oil
- 4 strips bacon, diced
- 1 medium - large onion, sliced thinly
- 4 cloves garlic, chopped
- 1 bottle beer (I used Samuel Adams Octoberfest)
- 2 tsp smoked paprika
- 1 TBSP dijon
- 1/4 cup heavy cream
- Coat pork shoulder well with Frankly Delicious*, and bring to room temperature (1/2 hr - 2 hrs).
- Heat oil in a Dutch oven, add bacon, cook until crisp, remove, and set aside.
- Sear pork on all sides. Cover with onion, garlic, beer, and cooked bacon.
- Put a lid on the pan and put it in a 325° oven for about 2 1/2 hrs, or until the pork is tender. You could cook it in a slow cooker also, I was just in an oven mood!
- Remove pork from pan, stir paprika and dijon into cooking liquid, and reduce cooking liquid on top of the stove, until it's slightly thickened. Add cream to finish, taste for seasoning, and adjust, if needed.
- I served it with egg noodles (spaetzle actually) and it was scrumptious.
- * Frankly Delicious is an all purpose seasoning: Cen-Tex Spices, Route 2, Box 424A, Giddings, TX 78942, Contact: Mr. Joe R. Franks, Telephone: (409) 542-2942