Last week, I was accompanying my bf to a business dinner. Not really sure what the event was for, but when I heard where we were going, it didn’t really matter much.
As soon as I walked into the restaurant, I knew I was in for a treat. The aroma of savory meats and spices filled the air, and my mouth watered as I perused the menu. After much deliberation, I settled on the pork shoulder, which the waiter had recommended as one of the restaurant’s specialties.
When the dish arrived at my table, I was struck by its beautiful presentation. The pork shoulder was expertly cooked to a perfect medium-rare, and it was served with a generous portion of buttery mashed potatoes and roasted root vegetables. I could tell that the pork had been slow-cooked for hours, as it was incredibly tender and juicy. The flavors were rich and complex, with hints of smokiness and spice that perfectly complemented the sweetness of the meat. It look straight delicious… and definitely too much for me, so a good bit of it went to the bf who laughed and was more than happy to take a share.
I savored each bite of the pork shoulder, I couldn’t help but feel a sense of comfort and satisfaction. It was clear that the chef had put a lot of care and attention into creating this dish, and it showed in every detail. The combination of flavors and textures was simply sublime, and I found myself savoring each bite long after I should have been full.
Anyways, I haven’t been able to get my mind off of pork now. I called my local pork store, ordered a four pound pork shoulder, and planned a dinner for friends that was going to be amazing.
I’m sharing the pork recipe here, it is delicious.
What we’re cooking ~ Bourbon and brown sugar glazed pork shoulder
Serves 4 – 5
1 Tbsp paprika
1 1/2 tsp red pepper flakes
1 1/2 tsp cayenne pepper
1 Tbsp salt
1 Tbsp ground black pepper
4 1/2 pound bone-in pork shoulder*
Glaze:
2 1/2 cups light brown sugar, loosely packed
1/2 cup bourbon
- Preheat oven to 275 degrees.
- Mix together paprika, red pepper flakes, cayenne pepper, salt, and pepper in a small bowl. Rub the pork shoulder all over with the spices and let sit 30 minutes.
- Set pork in a roasting pan and put in oven for around 5 hours, or until the bone moves around easily with little to no resistance.
- When the pork has been in the oven for 4 hours and 45 minutes, start making the glaze.
- Mix together the brown sugar and bourbon in a small saucepan and turn heat to medium/low. Simmer the sugar and bourbon for around 8 to 10 minutes or until reduced by 1/4.
- Brush 1/3 of the glaze over the pork shoulder and return to oven.
- Glaze twice more, every 10 minutes.
- After 30 more minutes of roasting, remove the pork from the oven. Let sit for 15 minutes before pulling meat off the bones and serving.
- Serve over basic polenta or mashed potatoes.
