Pork butt and shoulder

PORK BUTT AND SHOULDER

Portions : 2 x 4 - Preparation : 30 minutes - Cooking time : 4 hours and 5 minutes to 4 hours and 30 minutes

Common ingredients

• 1.5 kg (3.5 lb) Québec pork buttock
• 1.5 kg (3.5 lb) Québec pork shoulder, boneless
• 2 leeks, thinly sliced
• 2 garlic cloves, minced
• 500 ml (2 cups) dry white wine
• 1 l (4 cups) veal stock

Shoulder ingredients

• 1 l (4 cups) mushrooms, cubed (Pleurote, Chanterelle, Paris, Cèpes, other)
• 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 45 ml (3 tbsp) cornstarch, softened in a little cold water
• 4 portions fresh pasta, cooked
• 250 ml (1 cup) grated Parmesan cheese

Buttock ingredients

• 24 Grelot potatoes, halved
• 1 fennel, sliced
• 4 carrots, sliced
• 60 ml (4 tbsp.) maple syrup
• 1 lemon, juice
• 1 pinch cayenne pepper

Preparation

1. Preheat oven, rack in center, to 160°C (325°F).
2. Place both pieces of meat in a roasting pan, add leeks, garlic, wine, veal stock, cover with water, cover and bake for 4 hours.
3. Remove meat from roasting pan. Allow cooking juices to cool.
4. Remove the fat from the cooking juices. Check seasoning. Divide into 2 equal portions, each in a bowl.

Preparing the shoulder

1. Remove the fat from the pork shoulder, leaving only the flesh.
2. In a hot skillet, sauté mushrooms coated with mycryo butter or in the fat of your choice for 2 to 3 minutes.
3. Add one of the 2 portions of cooking juices, the cornstarch and mix. Check seasoning.
4. Add the shredded shoulder, pasta and toss to combine. Sprinkle with Parmesan cheese.

Preparing the butt

Place pork buttock in roasting pan, add remaining pan juices, carrots, potatoes, fennel, lemon juice, cayenne pepper and maple syrup, cover and bake for 30 minutes.