How to Make Roast Pork Wraps with Au Jus

Unfortunately, I didn't take pictures of this latest creation. 

Here's the recipe:

Herbs Provence (Seasoning for the roast)

Ingredients

• 2 tablespoons dried savory
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons dried fennel seed

Directions

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

 

Roast Pork

Ingredients

•  4-5 lb Fresh Pork Shoulder with the bone removed and the shoulder tied
• 3 Tablespoons of Dijon Mustard
• 6 cloves of garlic finely chopped
• 2-3 Tablespoons of Herbs Provence (see above)

Instructions

Rub the roast with the dijon mustard
Rub the roast with the chopped garlic
Rub on the Herbs Provence

Put the roast into a glass baking dish with a cover (or use foil to cover).  Bake on 350 degree oven until the internal temperature reaches 165 - 170.

Let the meat rest before slicing.

Save the pan drippings and put them into a covered container.  Place the container with the drippings into the fridge.

When the drippings are chilled, the pork fat will rise to the top.  Skim the fat and discard.

How to Make the Pork Au Jus

Ingredients

• 1 Tbsp olive oil
• 1 small shallot diced finely
• 8 oz. of organic chicken broth
• Chilled pan drippings

Instructions

 In a small skillet, on medium heat, heat the oil until it shimmers.  Add the diced shallots and let them cook for about 1-2 minutes.  Add the chilled pan drippings and stir around until it is liquid.  Add the chicken broth and turn up the heat to high.  Bring the mixture to a rolling boil.  Reduce the heat and simmer for about 5 minutes.

Typically, the above recipe would be dinner.  With the left over pork, I make Roast Pork Wraps for lunch the following day.

How to Make Roast Pork Wraps

Ingredients for 1 wrap

• 1 Lavash bread wrap
• Organic Mayonnaise (about 1 teaspoon)
• 1 Teaspoon Horseradish mustard
• 10 leaves of fresh cilantro
• thinly sliced roasted pork from the recipe above
• fresh sliced Australian Cheddar Cheese
• thinly sliced tomato - deseeded
• Red leaf lettuce (one leaf)
• thinly sliced red onion (about 2 thin slices separated)

On the lavash bread, make layers with the ingredients, starting with the meat across the top.  Add the mayo and horseradish mustard and mix together at the base of where the meat had been placed.  Add the cheese so that it is one layer, add tomato, onion, lettuce and then put about 10 or more leaves of fresh cilantro over the final layer.

Gently fold over the layers and roll the wrap into a tube shape.

Warm the Au Jus and use it as a dipping sauce.