Petite Shoulder Pork Roast in Mushroom Sauce

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With fall quickly approaching, I’m starting to crave a lot more hearty meals. I made this savory and succulent petite shoulder pork roast in mushroom sauce that is bound to be a hit at any dinner party.  The tenderness of the pork covered in the earthy mushroom sauce is the perfect centerpiece.

Let’s get the petite shoulder pork roast ready.

Petite Shoulder Pork Roast in Mushroom Sauce ingredients

For this recipe I used a petite shoulder pork roast from Swift Meats. After removing from the package, make sure to pat dry any liquids that remain on the meat.  Next, using butchers twine, wrap the roast in 2 -3 different sections to help keep it’s shape while cooking.  This also helps the the pork roast cook more evenly.

Pork Roast wrapped in butchers twine

Before applying any seasoning, cover it first with yellow mustard.  This will work as a binder as well as give it a nice base of flavor.  Next season with your choice of BBQ rub.

Heat up the grill to 275 degrees on indirect heat.  Once the temperature is reached, set the seasoned petite pork roast onto the grill and start on the mushroom sauce.

How to make the best mushroom sauce.

This amazingly creamy and savory mushroom sauce is the perfect topping to the succulent shoulder pork roast.  And the best part, it’s very easy to make.  Some people get intimidated with making their own sauces from scratch, but with a few ingredients you too can make this.

In a sauce pan, melt 2 tbsp of butter, followed by chopped shallots, sliced mushrooms and minced garlic.  Saute these ingredients on low heat until they brown up.  Remove and set aside in a clean bowl.

Next, in the same sauce pan, add another 2 tbsp’s of butter and 2 tbsp’s of flour.  Whisk these ingredients until all the four is fully mixed in.  Then, add chicken stock, Worcestershire sauce and pepper and continue to whisk everything together until the sauce thickens and become creamy.  At the end, mix in the sautéed mushrooms, shallots and freshly chopped parsley into the sauce and set aside while you finish the pork.

It’s important to rest the pork

Pork Roast on the Grill

About 1.5 hrs into the cook, the petite shoulder pork roast should reach an internal temperature of 160 degrees.  That’s the perfect temp to remove the protein before it overcooks and dries out.  Let it rest for 15 minutes which will help redistribute all the juices, finish cooking and leave the meat nice and tender.

Tender and Juicy petite shoulder pork roast

Before serving, slice the pork into single serve chops, pour the homemade mushroom sauce over the meat and sprinkle with more freshly chopped parsley. Enjoy!

Printer friendly recipe below:

 

Petite Shoulder Pork Roast in Mushroom Sauce

Prep Time 15 mins
Cook Time 1 hr 30 mins
Servings 4 People

Ingredients
  

  • 2-3 lbs Petite Shoulder Pork Roast
  • 2 tsp Yellow mustard
  • 2 tbsp BBQ rub
  • 2 Strings of butcher twine
  • 4 tbsp Unsalted butter
  • 2 cups Sliced mushrooms
  • 1 Shallot
  • 1 tbsp Minced garlic
  • 2 tbsp Flour
  • 1 cups Chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Pepper
  • 1 Batch of parsley

Instructions
 

Pork Roast Directions:

  • Using butchers twine, wrap the pork roast in 2 -3 different sections to help keep it's shape while cooking
  • Apply yellow mustard over the pork as the first base and the binder.
  • Season with your choice of BBQ rub.
  • Heat up the grill to 275 degrees on indirect heat.  Place the seasoned pork on the grill.
  • About 1.5 hrs into the cook, the petite shoulder pork roast should reach an internal temperature of 160 degrees. 
  • Let it rest for 15 minutes before slicing and serving.

Mushroom Sauce Directions:

  • In a sauce pan, melt 2 tbsp's of butter, followed by chopped shallots, sliced mushrooms and minced garlic.  Saute these ingredients on low heat until they brown up.  Remove and set aside in a clean bowl.
  • Next, in the same sauce pan, add another 2 tbsp's of butter and 2 tbsp's of flour.  Whisk the 2 ingredients until all the four is fully mixed in. 
  • Add chicken stock, Worcestershire sauce and pepper and continue to whisk everything together until the sauce thickens and become creamy.  At the end, mix in the sautéed mushrooms, shallots and freshly chopped parsley into the sauce and set aside while you finish the pork.

 

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