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Braised Berkshire Pork Shoulder with Mustard Jus


3 hours, serves 8

The firm tannic structure of the 2010 Cabernet Sauvignon Reserve stands up well to the rich meaty flavor of this heirloom breed. The mustard in the jus adds a piquant element that brings forth the fruit flavors in the wine.
Bon Appétit!


8 lbs Berkshire pork shoulder
2 qts, chicken stock
1 yellow onion, peeled and chopped
1 large carrot, peeled and chopped
3 ribs of celery, washed and chopped
2 heads of garlic, washed and split
2 tbsps tomato paste
1 bunch, English thyme
1/2 bunch, fresh marjoram
5 bay leaves
2 tbsps black peppercorns
2 tbsps whole grain mustard
1 bottle, good quality red wine
1/4 cup grapeseed oil (or other neutral oil)
Salt and pepper to taste



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