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Brown Sugar & Stone Ground Mustard Pork Sholder with Zucchini Barley Pilaf

Sweet slow cooked pork shoulder with brown sugar, thyme-mustard sauce served with barley and zucchini pilaf. 
Difficulty: Easy
Time: 35-40 min
Calories: 560 Fat: 12g Carbs: 32g Protein: 22g

ABOUT THE DISH

A shoulder steak is a lesser-known cut of pork, but one that deserves a highlight!  We’ve added a wet rub to infuse flavor, and cooked it low and slow to help the meat maintain its tender, juicy texture.

Ingredients
Brown Sugar
Stone Ground Mustard
Barley
Garlic
Thyme
Shallot
Pork shoulder steak

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Small pot with lid

Medium oven-safe sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre-heat oven to 350ºF. Wash and dry all produce. Mince or grate garlic. Remove thyme leaves from stem; discard stems, then mince leaves. Peel and mince shallot. Remove stem from zucchini, cut in half and slice into ¼” half moons. Remove pork sholder steaks from package; rinse and pat dry.

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Step 2: PREPARE PORK

Place pork on a cutting board in a large zip top bag. Pound using a meat mallet or bottom of a pan until ¼” thick. Place pork in a medium oven-safe sauté pan, pierce with a fork about 8-10 times per steak. Rub with a pinch of salt, pepper, half thyme, half garlic, half shallot, mustard and brown sugar until evenly coated.

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Step 3: ROAST PORK

Cover pan with aluminum foil and bake 30-35 min until fully cooked. While pork is roasting start cooking the barley (Step #4).

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Step 4: COOK BARLEY

Heat 1 Tbsp. oil in medium pot over medium heat. Add barley and toast 1-2 min until lighly browned and a nutty aroma comes through. Add 1½ cups water and a pinch of salt and pepper. Bring to a boil, cover and reduce to simmer. Cook 20-25 min until done.

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Step 5: FINISH BARLEY

Remove barley from pot and set aside. In same pot add 1 Tbsp. oil, remaining thyme, shallot and garlic. Cook 1-2 min until soft, add zucchini and sauté 2-3 min. Add barley and mix until incorporated.

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Step 6: PLATE YOUR DISH

Divide barley-zucchini pilaf between two plates, serve with pork steaks and plenty of sauce. Enjoy!