Thursday, September 1, 2016

Pork Shoulder Roast with a poire béchamel

To celebrate my Master Indy's Birthday, slave really went overboard with this rich wonderful meal ! The pork cooks so tender, you can cut it with a plastic spoon, and the sauce is a rich bechamel with real pears !

One of the reasons this is so tender and juicy is the marinade. A basic mix of Salt, brown sugar, maple syrup, and touches of pepper and thyme.
Sounds like a difficult meal but really it is simple to put together with few ingredients.


  • 1 pork steak (pork shoulder rib roast)(2 pound)
  • 1 tablespoon herbes de Provence
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 teaspoon pepper
  • 2 Tbs maple syrup
  • 1 tsp garlic powder
  • 1 shallot minced
  • 1 can pear chunks in juice

  • 1 tablespoon sugar
  • 4 shallots, chopped
  • 1 teaspoons dried thyme
  • 1 box pear juice
  • 1 cup non fat half & half


The night before prepare the marinade:
2 cups water
¼ cup kosher salt
¼ cup brown sugar
1 teaspoon pepper
2 Tbs maple syrup
1 tsp garlic powder
In a sauce pan and heat to boiling, then remove and let cool all the way down.

Place pork in a non-porous container with the marinade and let sit over night, turning once.

The day of the meal:
Remove the meat from the refrigerator and the marinade: rinse well and pat dry with a paper towel. Let come to room temperature: half an hour.
Chop the shallot and set aside in a small bowl
Preheat the oven to 250 degrees.

Line a baking pan with foil and spray. Pour the can of pear chunks into the pan with the pear juice. (if needed add more juice to cover the bottom of pan.)
Place meat on rack in the pan. Sprinkle pork with the herbes de Provence, Thyme, salt and pepper.

Bake for about 45 minutes to an hour, checking with a thermometer so the meat just gets to over 100 degrees.

Remove from oven. Heat oil in a large skillet over medium heat. Brown both sides of the roast, (Approximately 5 minutes per side).

Remove and cover with foil.

In same pan, saute the shallots for about 3 minutes, then add 2 Tbs cake flour. And stir while you add the half & half slowly. Continue to cook and stir until this thickens, about 5 minutes.

With a slotted spoon, add the roasted pears from the baking pan and stir into the sauce. Reduce heat and let simmer while you prepare the side green vegetable and Set the table.

Nutritional Facts

Servings approx 2
605 calories: 1 each, 38g fat (22g saturated fat), 175mg cholesterol, 451mg sodium, 42g carbohydrate (24g sugars, 6g fiber), 26g protein .

This makes such a special meal for a special birthday Master!

Our music:

Happy Birthday!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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