Pork shoulder stuffed with liqueur-macerated prunes, trussed and braised in cider, with apples, oyster mushrooms and a creme fraiche sauce
French cuisine · French Cooking Academy · ♥ 2.3K likes · 65.2K views · 16 min video
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Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg pork shoulder
- 10–15 whole prunes
- 200 g oyster mushrooms
- 300 ml cider
- le biolou
- 1 whole onion
- 2 cloves garlic
- creme fraiche
- 1 piece thyme
- 1 whole bay leaf
- 2 whole apples
Cut incisions into the thick pork shoulder to make pockets and push a macerated prune into each pocket and any natural cavity.
- oil
Truss with butcher string, one loop and knot at a time, then optionally a lengthwise string, so the meat holds together while it cooks.
Trussing the roast
Over medium to high heat, sear the meat in a little oil in a cast iron pot, without moving it, on each side until browned; remove.
On low heat, add the onions to catch the caramelized juices, then the bay leaf, thyme, garlic and some mushrooms; keep the browning in the pan.
Deglaze with the cider and bring to a boil, then turn the heat to low and add a few extra prunes.
Turn the heat off, set the meat in the pot, top up with the rest of the cider so the meat is not fully submerged, and braise in the oven.
After 15 minutes check the liquid and the core temperature; the target is 70 C (about 160 F). At 66 C, turn the meat over and cook another 10 to 15 minutes.
- butter
Pan-fry the rest of the oyster mushrooms in a little butter with salt and pepper until golden; reserve. Colour the apples in the pan; reserve with the mushrooms.
Take the meat out of the sauce onto a tray, cover with foil and rest while the sauce is finished.
Optional: baste the meat with the leftover macerating liqueur and put it under the grill to glaze, shine and crisp the top.
After 10 minutes of reduction, whisk in a little creme fraiche, keeping the sauce brown; correct the seasoning with salt.
Spoon a base layer of sauce with the mushrooms onto the dish, set the meat on top and garnish with apples, mushrooms and prunes.
Plating family style