Pack Your Patience

Smoky Slow Roasted Pork with Parsnip Puree and Diable Sauce:

After a few days of assimilating two new kittens into our home, a feat of both patienceSmoky Pork with Parsnip Puree & Diable Sauce and endless energy, it reminded me of smoky slow roasted pork shoulder. The kind of dish that takes the entire day to prepare, but equally gratifying to consume in a matter of just minutes. Accompanied with a blend of parsnips and cauliflower pureed with a simple pan sauce makes this a notable dish. But patience is the key ingredient.
SECRET INGREDIENT: patience, and a choice Boston Butt shoulder with blade bone

Smoky Slow Roasted Pork with Parsnip Puree and Diable Sauce

Pulled Pork

  • 5-6 lb pork shoulder (bone-in)
  • 3-4 garlic cloves
  • Thyme
  • Rosemary
  • Smoky salt
  • Fresh pepper
  • 300 degree oven for 5-6 hrs (170 degree internal)

Parsnip Puree

  • Parsnips
  • Cauliflower
  • Roasted garlic
  • Olive oil
  • Milk
  • Butter
  • Salt & pepper

Diable Sauce

  • Shallot
  • Garlic
  • Red wine vinegar
  • White wine
  • Bouquet garni (thyme, parsley)
  • Vegetable stock
  • Butter
  • Salt & pepper


-- Weather When Posted --

  • Temperature: 41°F;
  • Humidity: 36%;
  • Heat Index: 41°F;
  • Wind Chill: 33°F;
  • Pressure: 29.66 in.;

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