NEED HELP! Has anyone made Richard's Honey Mustard Pork?

L

luisa_calif

Well-known member
Is it really 4-6 hours at 200ºF? My pork roast has been in the oven 4 hours now and it is not releasing any juices for the sauce. Is this normal? Will 200 really do it? The roast is amost 5 pounds. I haven't checked the internal temp yet, I'm about to now....

 
140 with 2 hours to go. I see "some" juices now, but not much. Will it release more as it

gets closer to being done?

 
i haven't done this luisa, but i'm willing to bet...

that if that's what richard says it'll do, that's what it'll do.

 
Browned on all sides then roasted uncovered in 200 oven for 4-6 hours.

Shoulder blade Boston roast. At 5 hours internal temp was still just over 140 so I upped the temp to 300. Turned out beautifully. Served with braised red cabbage & apples with sugar, cider vinegar & butter. Ended up not making spaztle from scratch (too much last minute work for 8 people) so I found some packaged dried spaztle at our Geman bakery. I went in to get some rye bread and ran into the German teacher from my school. She recommended the dried, bless her!

 
Hmmm. It's not too far off of "pulled pork", but I think a

temp of at least 250* is better for that length of time. There are few things better than slow roasted meat and especially pork.

 
It never was "pullable" or falling apart, just juicy and moist inside with a great crust.

the pan juices (slim as they were) made a great sauce with cream, touch of lemon, fresh thyme to dress the spaztle.

 
REC: German Honey Mustard Pork Roast

Honig und Senf Schweinsbraten (German Honey Mustard Pork Roast)
(posted by Richard in Cin)
3-4 pound pork shoulder roast
4 oz. honey
1-2 tbls. dijon or düsseldorf mustard
1/2 tsp. ground caraway seed
2 oz. butter, room temp
salt and pepper
1 oz. oil
jigger of cognac
2 cups stock (veal or beef and chicken)
1 cup double cream
1 tbls. fresh lemon juice
fresh thyme

Heat the oven to 200F.

Stir together the honey, mustard, caraway, and butter.

Brown the roast using the oil using high heat in a skillet.

Remove roast to a roasting pan. Deglaze skillet with cognac and add to honey mixture.

Glaze the roast with the honey glaze, salt and pepper to taste, and put in the oven.

Roast for 5-6 hours, basting every hour, until deeply brown and succulent.

Strain the pan juices and combine with the broth. Bring to a simmer and reduce by half.
Stir in the double cream and heat until steaming but not boiling, and well combined. Season to taste with salt, pepper, lemon juice, and thyme leaves stripped from the stem.

Slice and arrange the slices down a warmed platter, pour a small trail of the sauce down the center, garnish with more thyme and or parsley. Pass the remaining sauce on the side.

And of course you would serve this with some kind of Knödel (dumpling) and a nice German Lager.

 
I've made it ....

Luisa, I'm glad you had a success with this amazing roast, although apparently not without some angst ; )

Here are some observations:

This recipe depends on that low 200F roasting temperature. A higher temp doesn't get the succulent juicy results and it also burns the honey glaze, both on the roast and in the pan. I once tried to hurry this recipe up, and it protests if you do. I learned it just takes its own sweet time to get the results.

That said, the recipe is for a 3-4 lb. roast and you used 5lb. Did you increase the glaze proportionately? As you discovered, the roast does not give off a lot of juices. I'm not a scientist, but from my experience, I believe the low roasting temp melts the juices slowly into the roast (that's why it's so unbelievably juicy on the inside), and the honey glaze also seals them in since it makes such a wonderful candied crisp crust.

Anyway, the glaze as you discovered gets quite thick in the pan. The butter keeps it fluid. With the larger roast, and the longer cooking time required, you definitely needed more glaze as the recipe amount would have been used/dried up. I've made this with a 10lb boston butt and I tripled the glaze for that amount since it was going to be in the oven for 7 hours.

Towards the end of cooking for that long, I sometimes add a splash of stock to the pan if the glaze completely reduces and sets up. Should have mentioned that.

And the sauce. This is truly one of my favorite sauces for a roast. It is sublime. I don't know which is better, the roast or the sauce! LOL

I'm certainly glad you enjoyed the recipe and sorry I didn't give more tips so that you could avoided the worry. To anyone else, I hope you'll try this recipe, it is a classic. We usually save this for company, that's how wonderfully amazingly good it is.

 
Richard: I am bery grateful to you for the recipe. And yes I did have ankst...

"VERY" grateful and "angst"


but as you say it was really wonderful and I will definitely try it again - SOON! The sauce was indeed deliciouso! There wasn't much in the way of pan drippings and I didn't use all the glaze because it didn't look "dry" enough to use more. Next time I will sure put it all on. I didn't strain the juices because I didn't want to lose the little there was there so I just added the stock, cream etc and zoomed it with the hand blender. I like the idea of adding stock to the pan while cooking. I'll do it next time. My dad (retired butcher) was very sceptical of the low temp but I stood by YOUR rep & kept it low & slow. When after 6 hours it was still only 142, I upped it to 300 and dinner was ready on time. I served with spaztle & braised red cabbage & apples.
Many thanks again!

 
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