One of my favourite ways to enjoy pork shoulder is a Greek dish my mom made for us often called Herino me Selino.
It is a delicious and comforting meal of braised pork with celery, topped with a brothy egg and lemon sauce.
I have taken the traditional flavours of this recipe and created my own updated version of this dish. It’s not difficult, presents beautifully, and tastes great.
Instead of using celery like mom does, I’ve added chunks of celery root and potatoes. This makes it a hearty one-pan meal. I’ve added one tiny step at the end to thicken the sauce into velvety smoothness.
- 4 lb pork bone-in shoulder with skin
- 2 Tbsp extra virgin olive oil
- 2 Tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 Tbsp dried dill weed
- 1 Tbsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- ½ cup dry white wine or chicken broth
- 1½ lb baby potatoes
- 1½ lb celery root
- ¼ cup finely chopped fresh dill
- 2 large eggs
- ½ cup lemon juice
- 1 cup chicken broth
- Heat oven to 425F (220C).
- Place pork, skin side up, onto the centre of a large roasting pan. Using a sharp knife cut long slits into the skin about ½-inch apart and 1-inch deep. You want to go deep enough until you just reach the meat. Use your fingers to widen the slits.
- In a small bowl mix together olive oil, mustard, garlic, dried dill weed, oregano, salt and pepper. Using your fingers, push some of the mixture into each slit and then rub the remaining mixture onto meat to evenly cover.
- Roast in preheated oven for 20 minutes then reduce heat to 325F (160C).
- While pork is roasting prepare vegetables: cut potatoes in half. Peel then chop celery root into pieces about the same size as cut potatoes. Set aside.
- After the pork has been roasting for 3 hours, stir prepared vegetables into the pan. Set aside 1 Tbsp of the chopped fresh dill to use as garnish at the end. Sprinkle vegetables with remaining fresh dill.
- Return pan to oven and continue to roast for 45 minutes to 1 hour or until it is tender. A thermometer inserted in to the centre of the pork should read 160F (71C). Remove from the oven and loosely cover with foil then set aside for 10 minutes until it has cooled down enough to slice but is still quite warm.
- Using a sharp knife, cut bone from pork and set aside. Slice pork into ½-inch thick slices. Arrange on a platter with vegetables and cover with foil.
- Prepare avgolemono sauce: In a medium metal bowl, whisk together the eggs and lemon juice and set aside. Pour chicken broth into a small pan and set over medium high heat for a few moments, just to warm the broth. As soon as the broth is warm, remove from heat.
- Slowly drizzle the broth into the egg, whisking to fully incorporate (if you pour the broth in all at once the heat will curdle the egg so by adding it slowly you are tempering the mixture).
- Pour just enough water into a saucepan so that you can set the bowl with the egg mixture over it without the water touching the bottom of the bowl. Set pan over medium-low heat.
- When it is barely simmering, reduce heat to low. Set bowl with egg mixture over the saucepan of water. Whisk the mixture continuously until it begins to thicken. As soon as it thickens remove it from the heat to avoid curdling the sauce and continue to whisk for a few moments. If you think the lowest setting of your stove seems too hot you can lift the pan a bit from the surface of the heat as you are whisking to avoid overcooking.
- Pour sauce over sliced pork. Sprinkle with reserved fresh dill and serve.