Preparation Time: 30 minutes
Cooking time: 2½-3 hours
Difficulty Level: Average
1 Boneless Pork Shoulder about 2kgs
4 tbsp olive oil
2 tbsp butter
600 ml red wine
350 ml chicken stock
1 large tbsp flour
3 tbsp honey
3 tbsp chili and paprika mustard Kalamata Papadimitriou
For the roots:
2 fennel bulbs
1 celery root
2 sweet potatoes
8 baby potatoes
150 gr olive oil
3-4 sprigs fresh thyme
40 gr orange & lemon white balsamic cream Kalamata Papadimitriou
Freshly ground pepper
Place an electric stove top suitable Dutch oven over high heat and add the olive oil. If you don’t have a Dutch oven, use a deep non-stick frying pan.
Sear the pork shoulder thoroughly from all sides until nicely browned, sprinkling with salt and freshly ground pepper.
When the pork shoulder is nicely browned, add the butter, chili and paprika mustard Kalamata Papadimitriou and the honey; Sprinkle with the flour, stir well until you can no longer see the flour, add the red wine and the chicken stock and let it come to the boil.
Cover the Dutch oven and place it in a pre-heated oven at 180οC for 2½-3 hours.
Wash and peel all the roots: the fennel bulbs, turnips, beetroot, celery root, sweet potatoes and carrots.
On a chopping board, use a sharp knife to cut the roots into small pieces of similar size; place the root pieces in a bowl.
Add half of the olive oil, salt and freshly ground pepper and using your hands toss vigorously so that all the pieces have been seasoned.
Place the roots on a non-stick baking tray and spread them out well.
Pour the remaining olive oil and the orange & lemon balsamic cream Kalamata Papadimitriou, add the thyme sprigs and bake in a pre-heated oven at 220οC for 35-40 minutes.