Recipe: Apple Cider Dijon Pork Shoulder
There are many different ways to prepare a pork shoulder. For this recipe, we referenced Jamie Oliver's roast pork loin, but of course, we have added a little bit of For The Love of Food flare to it by creating and preparing our own marinade :)
Bone in, 9 lb pork shoulder with the fat cap on
5 tbsp Kozlik's honey garlic mustard
500 ml organic apple cider vinegar
1/2 bunch thyme
1/2 bunch rosemary
1/2 bunch sage
1/2 tsp chilies
kosher salt & pepper to season
To prepare marinade
Remove leaves from stalks
Roughly chop rosemary, sage and thyme.
*tip* chopping herbs together helps to infuse the flavours
Chop onion and add to already chopped herbs.
Add mustard and chilies then mix.
Place pork on counter and massage in marinade.
At the thicker side of the meat, make some slits. This will loosen the meat from the bone and will provide pockets for remaining marinade.
Turn over meat, score fat cap and sprinkle with kosher salt.
Cover and place in fridge overnight.
Once the pork has sat overnight, it is time to cook! Jamie demonstrates how to cook the pork shoulder brilliantly in the video below.
*note* While searing, pour apple cider vinegar on pork shoulder.