French Pork Shoulder Terrine
A classic French dish made with tender pork shoulder and a hint of citrus.
Ingredients
- ●1.5 kg pork shoulder
- ●2 tbsp zesty mustard
- ●1/4 cup cognac
- ●1 baguette, diced french bread
- ●1 large, finely chopped onion
- ●3 cloves, minced garlic
- ●2 tbsp lemon juice
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 tsp fresh thyme
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large pan, sear the pork shoulder over medium-high heat until browned on all sides.
- 3
Transfer the pork to a large bowl and set aside.
- 4
In the same pan, cook the diced onion and minced garlic until softened.
- 5
Add the cognac to the pan and ignite, allowing the flames to burn off the liquid (caution: this step may require adult supervision).
- 6
Once the flames have died down, add the zesty mustard, salt, and black pepper to the pan and stir to combine.
- 7
Add the lemon juice and chopped thyme to the bowl with the pork and stir to combine.
- 8
Transfer the pork to a 9x13 inch baking dish and top with the cooked onion mixture.
- 9
Cover the dish with aluminum foil and bake for 2 1/2 hours.
- 10
Remove the foil and continue baking for an additional 30 minutes.
- 11
Allow the terrine to rest for 10 minutes before slicing and serving.