Braised pork shoulder with white beans

Serves : 4

Preparation time : 5 minutes

Cooking time : 5 hours

Ingredients

• 1 Québec pork shoulder, about 2 kg
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 500 ml (2 cups) carrots, sliced
• 2 onions, chopped
• 60 ml (4 tbsp.) horseradish
• 250 ml (1 cup) white wine
• 60 ml (4 tbsp.) maple syrup
• 60 ml (4 tbsp.) mustard seeds
• 1 l (4 cups) vegetable stock
• 30 ml (2 tbsp) cornstarch, diluted in a little water
• 2 lemons, juice
• 1 l (4 cups) canned white beans, rinsed and drained
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 160°C (325°F).
2. In a hot skillet, sear pork shoulder coated with Mycryo butter or in the fat of your choice, 2 to 3 minutes on each side.
3. Place the shoulder in the slow cooker, add the carrots, onions, horseradish, white wine, syrup, mustard seeds and broth, cover and cook on high for 4 hours.
4. Add the cornstarch, lemon juice and white beans and cook for a further 1 hour. Check seasoning.