There’s something so satisfying about a tender cut of pork, redolent, juicy, and hot out of the oven. This recipe delivers on all the deep, rich flavors of fall – sage, mustard and a hint of marjoram to keep things interesting. Spoon these scrumptious morsels into a bowl over mashed potatoes or turnips, drizzle a little of the pan juices on top, and settle back on the couch to watch that favorite TV show you’ve been looking forward to all week long. A slow cooker makes this a breeze to cook, and the leftovers served on hot sourdough toast the next day are meltingly tender and delicious.
Mustard Sage Pork Shoulder
Prep time: 5 hours to roast in oven
- 1 5-6 pound bone-in pork shoulder
- ½ cup Dijon mustard
- ¼ cup finely chopped sage
- 4 garlic cloves, minced
- 2 tablespoons fresh marjoram, chopped
- Kosher salt and pepper
- Preheat oven to 325 degrees. Season pork with salt and pepper.
- Mix marjoram, mustard, garlic, and sage together and spread across the pork shoulder.
- Put pork on a rack in a roasting pan, fat side up, and cook for 5-6 hours. Baste every half hour; if meat starts to brown too much, cover lightly with foil. Meat should be very tender and fall off the bone. Drizzle remaining pan juices over meat before serving.
- Serve with mashed potatoes or turnips.