2 lb (1 kg) Canadian pork shoulder roast, boneless
2 tbsp (30 mL) butter
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
2 large Vidalia onions, sliced
1/2 cup (125 mL) white wine
1/2 cup (125 mL) chicken broth
2 tbsp (30 mL) fresh thyme
1 tbsp (15 mL) honey
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) old-fashioned mustard
1 tsp (5 mL) garlic flower*
2 tomatoes, diced
*Garlic flowers, the top of the garlic plant (also known as garlic 'scapes'), are a gourmet delight with a delicate garlic flavour. If you cannot find garlic flowers, use 1 clove of minced fresh garlic instead.
1. Preheat oven to 300°F (150°C).
2. In an oven-safe saucepan, heat butter and oil, and quickly brown pork on all sides. Season with salt and pepper and set aside.
3. In same saucepan, brown carrots, celery, and zucchini. Set aside with pork. Add onions to pan and warm at low heat until lightly browned.
4. Deglaze pan with wine and broth; add thyme, honey, mustards, and garlic flower. Return browned pork and vegetables to pan, placing pork on top of onions. Add diced tomatoes. Cover and cook in oven for 90 minutes, then uncover and let cook for 30 minutes more. Turn meat occasionally.
5. To serve: slice pork and accompany with roasted vegetables and reduced cooking juice from pan.
*Recipe and image courtesy of Quebec Pork, www.leporcduquebec.com