15.199 Roast Pork Shoulder with Mashed Potatoes in Mushroom Gravy

Cycle 15 – Item 199

22 (Mon) July 2024

Roast Pork Shoulder with Mashed Potatoes in Mushroom Gravy

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

13th attempt at roasting meat (see most recently 15.181 Surf & Turf), 1st time with pork.

3.1 kg x 1,180 won (per 100 g) = 36,603 won, nearly half the price of beef.

Used similar seasonings (though mustard as the binder, rather than worcestershire) and same method (though shifting the target internal temperature higher).

Shoulda let it broil a bit longer for a better crust.

Turned out great.  The final internal temperature, after a 30-minute rest, was 62 degrees (144F), which is on the lower end of medium rare for pork (though it would be on the border of medium to medium well for beef) – just a blush of pink in the middle.  Salty crispy crust on the outside, juicy tender meat inside.

Despite the rest, a lot of juices still bled out – indeed, some sources these days suggest that resting meat to “reabsorb” juices is a myth (see for example Proof Resting Doesn’t Keep Meat Juicy).

The mushroom gravy was awesome, perhaps my best yet.

(See also GLOBAL FOOD GLOSSARY)

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