Ingredients Jump to Instructions ↓

  1. 1 Garlic head

  2. 1 tablespoon 15ml Salt

  3. 1 tablespoon 15ml Freshly-ground black pepper

  4. 1 Boneless pork butt - (4 1/2 lbs)

  5. 1/4 cup 59ml Sour cream

  6. 1/4 cup 59ml Mayonnaise

  7. 3 tablespoons 45ml Hot mustard

  8. 1 tablespoon 15ml Prepared horseradish

  9. 4 cups 948ml Beef broth

  10. 1 cup 62g / 2 1/5oz Onion - cut in half (small)

  11. 1 cup 110g / 3.9oz Carrot - cut in half (small)

  12. 1 Celery stalk - cut in half

  13. 3 Baguettes Optional Garnish Pickle spears Olives Cornichons

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 350 degrees. Separate and peel the cloves of garlic. Place in a food processor along with the salt and pepper. Process until a paste forms, about 10 seconds. Rub the paste all over the pork, then place the pork in a large roasting pan. Cover the pan tightly with foil and roast until the meat is very tender, about 3 hours. Meanwhile, stir together the sour cream , mayonnaise, mustard and horseradish. Chill. Bring the beef broth to a boil in a medium saucepan over medium heat. Reduce the heat to medium-low and add the onion, carrot and celery. Simmer until the liquid has reduced by half, about 35 minutes. Strain the broth, discarding the solids, and add to the roasting pork. Replace the foil and continue cooking. When the pork is tender, uncover and continue to roast until lightly browned, about 20 minutes. Remove from the pan, reserving the juices. Cover the pork loosely with foil and let stand, about 30 minutes, then shred the meat. Skim as much fat as possible from the juices. Cut the baguettes in half lengthwise then dip each half, cut-side down, into the juices. Divide the meat among the baguettes. Garnish with pickle spears, olives or cornichons, if desired. Serve with the remaining juices and chilled mustard mixture on the side. This recipe yields 16 servings. Each serving: 472 calories; 1,194 mg. sodium; 87 mg. cholesterol; 16 grams fat; 5 grams saturated fat; 48 grams carbohydrates; 32 grams protein; 2.92 grams fiber.


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