Roast Pork Shoulder With Sage & Onion
Anyways, the three of us became quite good friends, and used to get together to share meals and craft and all sorts. As luck would have it, we all ended up in New Brunswick as well many years later, so these friendships have been lifelong friendships, which is a real rarity in Military life!
I had never cooked a pork shoulder before, always cooking the loin. She turned me on to a beautiful cut of meat that is often much less expensive than the loin and a whole lot tastier!
It does take a lot longer to cook however, but that’s not really a problem. Just bang it into the oven and get on with your day.
I like to take my meat out of the refrigerator about half an hour before I am going to cook it. I also rub it with a mix of seasonings and herbs, which really give the meat an extra special flavour.
Leona never did this, and that is to remove the roast from the juices and return it to the oven to brown up nicely while you make the gravy. You certainly don’t need to do it either. I just happen to like the colour it gives to the meat!
Yield: 4 – 6 with leftovers
Author: Marie Rayner
Roast Pork Shoulder with Sage & Onion
Increase the oven temperature to 230*C/425*F/ gas mark 7.
whisking constantly, until the mixture bubbles and thickens. Keep warm over low heat.
Place the pork in a clean pan and pop back into the oven for about 15 minutes, until nicely golden brown. Serve hot with the gravy on the side.
Created using The Recipes Generator
If you are fan of tender, succulent, deliciously flavourful meat, do give this a go! I serve it with mash and applesauce, and whatever vegetables happen to be going! Bon Appetit!
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The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/12/roast-pork-shoulder-with-sage-onion.html
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