I found this recipe in Food and Wine Magazine and decided to make it for Christmas. I couldn’t believe how delicious it was. Seriously, it’s that good. And it’s really very simple to make. Makes for an impressive dish to make for a dinner party. The pork is so flavorful and moist.
Ingredients
One 4 1/4 pound, boneless pork shoulder roast, tied
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup coney
1/4 cup soy sauce
1 cup veal demiglace
1 cup chicken stock
1 pound baby carrots scrubbed
1 pound medium turnips (about 5) peeled and cut into 1-inch wedges
3/4 pound brussels sprouts, halved through the core
Preparation
Preheat the oven to 400 degrees. Season the pork all over with salt and pepper. In a large skillet, heat the oil and add the pork roast and cook over moderately high heat, turning until browed all over, about 12 minutes. Transfer the pork to a 12” x 14” roasting pan.
Pour off all of the fat from the skillet. Add the honey and cook over moderate heat, stirring until it turns to deep amber, 3 to 5 minutes. Stir in the soy sauce, then add the demiglace and chicken stock and bring to a boil. Pour the liquid over the pork and rosy for about 50 minutes, basting every 10 minutes until an instant-read thermometer inserted in the thickest part of the meat registers 120 degrees, add 1/4 cup of stock to the roasting pan if the juices evaporate too quickly.
Scatter the vegetables around the pork and roast for about 25 minutes longer, basting occasionally, until the pork is glazed and an instant read thermometer inserters in the thickest part registers 150 degrees. Transfer the pork roast to a garbing board, tent it with foil and let it rest.
Return the roasting pan to the oven and roast the vegetables to a medium bowl. Pour the pan juices into a smaller bowl or gravy boat.
Thinly slice the pork and serve with pan juices and vegetables.
