Create seasoning mix
– 1 TBL brown sugar
– 1 TBL cumin
– 1 TBL corriander
– 1 TBL salt
– 1 tsp pepper
– 1 tsp cinnamon
– 1 tsp dry instant coffee grounds
Season every exposed inch of the pork
Roll pork shoulder into as tight a tube as possible and tie with butcher’s twine.
– We will later cut medallions from the tube
Sear all sides in heavy duty pot or Dutch oven
– Set aside for later
Add to fond in the pot
– 1 onion – cut into slivers
– 1 carrot – julienne strips
– 5 cloves garlic – minced
When onion becomes translucent add 1 C white wine and deglaze pan
Add to pot
– 1/4 C Dijon mustard
– bundle of thyme (to be removed later)
– 3 bay leaves (to be removed later)
Put meat back in on top of vegetables
Add chicken stock to cover half of the meat
Bring to a light boil then place into the oven
Bake at 300º for 2 hours
Turn meat and bake for another hour
Increase temperature to 450º
Add large carrot and onion pieces to the pot
Bake uncovered for 45 minutes
Let rest 10 minutes before cutting
– This will allow juices to reabsorb
– If it does not rest, your meat will become dry
