There is a traditional Alsatian recipe we eat from time to time, maybe you will find it interesting.
Palette à la diable à l’alsacienne / Alsatian Devil’s pork shoulder
- 1 pork shoulder (tied) around 1.2 kg / 2.65 pound
- Dijion mustard in grains (moutarde à l’ancienne) or strong mustard
- 1/2 cup of blond beer (or white wine, I sometimes use brune or dark beer)
- 1 bay leaf
Preheat the oven 180 ° C / 355 ° F.
Place the shoulder in an oven dish and brush generously with mustard. Add the bay leaf.
After 15 minutes, pour the beer in the dish.
Cook for around 80 - 90 minutes (depending your size of meat), basting the meat regularly with its cooking juices.
Once the meat is well colored, if the cooking time is not over, cover it with a sheet of aluminum foil to avoid burnt.
Serve hot or cold, with potatoes.