Roast pork butt with onions

Portions: 8

Preparation time: 15 minutes

Cooking Time: 8 hours

Ingredients

• 1 pork butt roast (1.5 to 2 kg)
• 30 ml (2 tablespoons) olive oil
• 4 large onions, sliced
• 4 garlic cloves, chopped
• 30 ml (2 tbsp.) Dijon mustard
• 60 ml (4 tbsp.) soy sauce
• 60 ml (4 tbsp.) maple syrup
• 250 ml (1 cup) dry white wine
• 500 ml (2 cups) chicken broth
• 1 lemon, juice
• 15 ml (1 tbsp.) sweet paprika
• 15 ml (1 tbsp.) herbes de Provence blend
• 30 ml (2 tbsp) cornstarch (diluted in a little cold water)
• Sufficient water
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 110°C (225°F).
2. In a hot skillet over medium-high heat, sear pork roast on all sides in olive oil until golden. Remove and place in a casserole or roasting pan.
3. Add the onions and garlic around the meat.
4. In a bowl, combine mustard, soy sauce, maple syrup, white wine, broth, lemon juice, paprika and herbes de Provence.
5. Pour this mixture over the meat and add enough water to cover up to 4/5 of the height of the roast.
6. Cover the casserole with a lid (or aluminum foil, to seal tightly) and bake for 8 hours.
7. Remove the meat.
8. Pour the sauce and onions into a saucepan, stir in the diluted cornstarch, then bring to the boil and boil for 5 minutes. Check seasoning.
9. Slice the roast, then pour the sauce over it.
10. Serve with creamy mashed potatoes and green beans.