German-style Roast Pork with Mustard Crust

Ingredients

• 2 kg (4.4 lbs) pork shoulder 2 kg (4.4 lbs) pork shoulder
• 4 tablespoons Dijon mustard 4 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard 2 tablespoons whole grain mustard
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and black pepper, to taste Salt and black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the Dijon mustard, whole grain mustard, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper.
3. 3.
   Place the pork shoulder in a roasting pan and generously coat it with the mustard mixture, ensuring all sides are covered.
4. 4.
   Roast the pork in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 70°C (160°F).
5. 5.
   Remove the pork from the oven and let it rest for 15 minutes before slicing.
6. 6.
   Serve the German-style Roast Pork with Mustard Crust with your choice of sides, such as sauerkraut and potato dumplings.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled pork shoulder for maximum flavor and tenderness.
• Dijon mustard — Opt for a high-quality Dijon mustard to ensure a robust flavor profile.
• Whole grain mustard — Use whole grain mustard with visible mustard seeds for added texture and visual appeal.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For an extra layer of flavor, marinate the pork shoulder overnight in the mustard mixture.
• Baste the pork with the pan juices every 30 minutes during roasting to keep it moist and flavorful.
• To achieve a crispier crust, broil the pork for a few minutes at the end of the cooking time.
• Leftover pork can be used in sandwiches or salads for a delicious meal the next day.
• Serve the pork with a dollop of extra mustard on the side for those who enjoy an extra kick of flavor.

Serving advice

Slice the German-style Roast Pork with Mustard Crust into thick slices and serve it as the centerpiece of a hearty meal. Accompany it with traditional German sides like sauerkraut, potato dumplings, and braised red cabbage for a complete and satisfying dining experience.

Presentation advice

Arrange the sliced pork on a platter, garnished with sprigs of fresh rosemary and thyme. The golden mustard crust will be visually appealing against the tender pink meat. Serve the sides in separate bowls or on individual plates to create an inviting and visually pleasing presentation.