Happy Thursday Kiddos! (I’m becoming bored with alliteration….)
‘Tis a happy day indeed! We have a celebrity with us today (virtually of course). So if you’re sitting down with a glass of vino and are ready to have your PANTS blown off, check out this guest post! Here’s Sammy and I celebrating meat, just so you know who’s about to make your day! 🙂
– 2 tbsp honey
– 2 sprigs fresh rosemary, finely chopped
– 1/4 cup white wine vinegar
– 4 cloves garlic, finely minced
– 1 large onion, diced (add a second one and chop bigger pieces if you like onions soaked in sauce to be a part of your meal!)
– 3 tbsp butter (you may need/want more of this too)
– sea salt and pepper to taste
– one 3-4 lb BONE-IN pork shoulder/butt, thawed at room temp.
5 simple steps stand between you and a party in your mouth! Yeah!
1.) Preheat oven to 400 degrees F. Make a dry rub out of the salt, pepper, and chopped rosemary. Set some rosemary aside for the sauce. Rub that meat! You don’t have to get out a meat hammer or anything, but you should have fun with this. Get the spices all up in there. Rub like no one’s watching. I don’t care if you feel dirty. Get into it!!
2.) Saucy time! Cook onions and butter in saucepan on medium heat until onions are translucent. Then add garlic, honey, mustard, vinegar, rosemary (and probably some more butter here too, more sauce is always better obvi!). Just stop and take that in for a sec. Pat yourself on the back cuz you’re almost there!
3.) While sauce is simmering on low, brown the meat on all sides in butter using a dutch oven on medium-high heat. (If you don’t have a dutch oven, you might want to think about getting one – seriously! The thick cast-iron pot cooks anything quickly and thoroughly. You can make a soup in it, then turn around and stick that baby in the oven! Take it camping and make people fall in love with you! All purpose! Get one)! Once the meat is browned to your liking, pour on the sauce (I meant the mustard sauce, but you could also pop a bottle here too)! If you are feeling like Julia Child today, you can use a splash of vinegar in the pot before adding the sauce (turn off the heat first!!!) to loosen the delicious brown crustiness from the pan. Then add the sauce to really enjoy every last bit of this meal!
Ok if you made it through all of that you are truly a winner. You took a big leap: you gave mustard a chance to change your life. Now sit back, relax and ENJOY!! Or bury your face in this delicious feast and cry tears of joy (Casey and I *may* have done this on one occasion. It was a very, very long day, and this meal was very much needed)!
Thanks for playing people! I hope LBoogie will have me back soon 🙂
Enjoy life. Enjoy mustard.
P.S. Don’t want to get you guys all into mustard and then leave you hanging!!
If anyone else is cooking up Paleo GOODNESS and you’d like to do a guest post let me know!!! Also, please take this poll 🙂
Live to Thrive,