Petite Shoulder Pork Roast in Mushroom Sauce

4 from 1 vote

Petite Shoulder Pork Roast in Mushroom Sauce

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.

Prep Time15

Cook Time1 30

Course: Main Course

Cuisine: American

Servings: People

Author: Maciek Zurawski

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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