Herbes de Provence Pork Shoulder
Herbes de Provence Pork Shoulder
Cook Time
3 1/2-4 hours
Serves
serves 8-12
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Full Product Description
Rich, tender, and deeply flavorful, this slow-roasted dish is a showstopper for holiday meals, cozy Sunday dinners, or when you're hosting and want to impress without stress. The savory herb and mustard crust pairs perfectly with the sweet tang of balsamic, creating a melt-in-your-mouth experience that’s worth the wait.
Ingredients
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Ingredients:
- 3 tbsp Pasolivo Cucina Extra Virgin Olive Oil divided use
- 4-6 boneless, or 5-7 bone-in pork shoulder, trimmed of large fat pieces
- 2 tsp Pasolivo Kosher Flake Sea Salt
- 3 tbsp Pasolivo Herbes de Provence
- 2 tbsp Pasolivo Roasted Garlic Champagne Mustard
- 3 tbsp Pasolivo Blackberry Balsamic Vinegar
- 1/3 cup beef, chicken, or vegetable broth
Preparation
- Preheat oven to 325 degrees.
- In a small bowl mix 1 tbsp Pasolivo Cucina Extra Virgin Olive Oil , Pasolivo Kosher Flake Sea Salt , Pasolivo Herbes de Provence and Pasolivo Roasted Garlic Champagne Mustard to make a paste.
- Pat pork shoulder dry with a paper towel. Rub pork shoulder with the paste.
- Warm up 2 tbsp Pasolivo Cucina Extra Virgin Olive Oil in a Dutch oven.
- Sear pork on all sides. Pour Pasolivo Blackberry Balsamic Vinegar and broth into pan. Cover and place in oven for 2 hours. Baste with juices at the bottom of the pan. Continue to check and baste every 30 minutes, until meat is fork tender and falls apart easily. (The size of the meat, and whether or not there is a bone, will determine cooking time. It will be 3-5 hours.)
- Remove pork from pan onto a large cutting board. Shred with two forks and place in a large bowl or another pan. Then add juices to desired moistness. Serve over mashed potatoes with some of the juices if any are left.
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