MUSTARDY HERBY PORK BUTT
Of all the parts of all the animals, pork butt is my favorite because it's a blank canvas ready to be infused with any number of flavors. You can braise it, smoke it, roast it, grind it, sous vide it - the possibilities are endless! What I love about this recipe is that I can season it the night before, set the multi-cookier the next morning and when I come home to a hungry toddler, all I have to do is turn on the oven, crisp it up and I have a home cooked meal that tastes like hours of work in 20 minutes. The other part I love about this recipe is I always have an open container of mustard, herbs on death's doorstep and some stock and half-drunk wine (I can never finish a bottle!) kicking around in my fridge so it never requires prior planning. Don't have wine or stock? Use water! No marjoram or sage? Literally use what you have. This should be easy.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- The night before you're going to cook, unwrap the pork butt and pat it dry. Season it liberally all over with salt and leave it uncovered in the fridge overnight.
- The next day, mix the mustard, herbs and garlic in a small bowl. Slather the mixture all over the pork butt (really get in there). Let it sit for an hour or so on the counter.
- Preheat the oven to 325 degrees F.
- Heat the oil in a heavy-bottomed pot. Sear the butt 5 minutes on each side to brown. Remove the pork from the pot to a sheet tray. Pour in 1/4 cup of the wine and scrape up all the brown bits as the wine starts to boil. Kill the heat.
- Put the pork back in the pot. Add the chicken stock and the remaining 2 cups wine. (These are the liquids I use but, TBH, you can roll with what you have. Water is ok too!) Put into the oven and cook for 3 hours, or until the roast internal temp is 175 degrees F (start checking it around 2 hours). If using a multi-cooker, put the pork along with all the pan drippings, wine and chicken stock into the pot. Set the pot to high pressure/natural release for 50 minutes.
- Turn the oven temp to 450 degrees F or turn on the broiler. When the pork temps at 175, remove it from the pot and onto a sheet tray with a rack. Pop the pork in the oven or under the broiler to crisp it up. While the pork is crisping, put the pot with all the cooking liquid over high heat and reduce it by half.
- When the pork is GBD, remove it from the oven and let it rest for 15 to 20 minutes. Remove the string and slice into finger-width pieces against the grain. Top with the reduced sauce and serve with hunks of crusty bread and a big ass salad.
PORK BUTT WITH WORCESTERSHIRE SAUCE
Provided by Food Network
Categories main-dish
Time 24m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt.
- Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours.
- Once pork comes out of oven, shred with a fork and serve.
MUSTARD BBQ PULLED PORK
Steps:
- In a saucepan melt butter and add onions and garlic and saute until translucent. Add remaining ingredients and bring to a boil, then simmer for 45 minutes. Braise pork in this sauce for 2 1/2 to 3 hours until fork tender enough to pull with fork. Strain liquid and reserve. When the pork is cooled, pull or shred the meat with fork or fingers. Reheat the pork in the reserved sauce. Serve as a sandwich with coleslaw and sesame seed buns.
CRISPY MUSTARD BRAISED PORK BELLY
Provided by Anne Burrell
Time P1DT7h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
- Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock.
- When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 3 minutes. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 6 or 8 equal portions depending on your appetite. Arrange the pork on a serving platter and ladle the braising liquid on top.
MUSTARD-AND-HERB-CRUSTED PORK ROAST
Provided by Food Network Kitchen
Categories main-dish
Time 10h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
- Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
- Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
- Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
- Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
- Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.
MUSTARDY PORK & APPLES
Make yourself a wholesome and traditional British square meal with this recipe
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
- Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.
Nutrition Facts : Calories 248 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.42 milligram of sodium
HERB-CRUSTED PORK ROAST
There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
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