Braised Pork Shoulder With Apple Cider & Hot Whiskey Mustard Sauce

Ingredients:

This recipe using local products is compliments of Chef Steve MittonMurray Street Restaurant, Ottawa, Canada ~ Named one of Canada’s Top Ten Best Restaurant for 2009, enRoute Magazine. www.murraystreet.ca

1  kg fresh St. Canut pork shoulder, well seasoned with salt, paprika, chili powder, ground cumin, cloves, cinnamon & pepper
2  large  onions, chopped
4  cloves  garlic, coarsely chopped
1 cup rhubarb
½  cup brown sugar
2  cups Hall’s  apple  cider
1  cup  Hall’s cider vinegar
2  tbsp   coriander seeds, toasted
1  tbsp  cumin seeds, toasted
½ cup tomato paste
4  litres  water
½  cup Mrs. McGarrigle’s Hot Whiskey Mustard

In stages blend the garlic, rhubarb, brown sugar, apple cider, cider vinegar, tomato paste, water and any remaining spices. Sear the pork in hot oil on all sides then add the liquid, bring to a boil, cover and braise for 3-4 hours at 375F.  Remove the pork, allow to cool. Strain the liquid and return to heat. Reduce liquid by about half, add the mustard and remove from heat, stir until incorporated, serve over top of pork dish and in bowls all day long for dipping bread into…yum.