3 1/2 pounds pork shoulder, trimmed and butterflied
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon dry mustard
1 tablespoon honey
2 tablespoons plus 1/2 teaspoon vegetable oil
1/2 teaspoon water
2 tablespoons caraway seeds
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees F. Lay meat flat on counter and using a sharp knife, make several slits about 1/4-inch deep by 1-inch long. Sprinkle with salt and pepper.
In a small bowl, make a paste with mustard, honey, 1/2 teaspoon oil, and water. Spread mixture evenly over meat then cover with caraway seeds. Press seasonings into slashes with your fingers to infuse meat with flavor. Roll meat, along the length, to enclose stuffing and tie with string at 1-inch intervals. Season outside with salt and pepper.
Heat remaining 2 tablespoons oil in a large skillet over high heat. Cook meat until brown all over then transfer to a rack in roasting pan. Bake, uncovered, 45 minutes, or until juices run clear when pierced with a sharp knife.
Just before serving, make sauce. Melt 4 tablespoons of the butter in a medium skillet over moderate heat. Sauté shallots until golden. Add vinegar, turn heat to high and reduce by half. Add stock and reduce again by half. Add cream, bring to a boil, and add remaining butter, in small pieces, whisking constantly until smooth. Adjust seasonings with salt and pepper.
Remove strings from pork and slice thinly across the roll. Arrange slices on serving plates, top with sauce, and serve immediately.
1 standing rib roast with 5 to 7 ribs (allow 1 pound per person)
1/2 cup vodka
Sea salt, to taste
Freshly ground black pepper, to taste
5 cloves garlic
10 bay leaves
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
Place standing rib roast on a rack in a roasting pan. Slather all over with vodka and season liberally with salt and pepper. With a paring knife, cut slits in the fat and stuff with garlic and bay leaves. Let sit at room temperature about 3 hours.
Preheat oven to 475 degrees F.
Drain excess vodka from roasting pan and roast for 20 minutes. Reduce heat to 325 degrees F and cook 14 minutes longer per pound for medium rare.
Remove from oven, lifting rack with meat to baking sheet, and cover loosely with foil. Let rest on top of the stove 15 minutes. Reserve the pan with drippings. Turn the heat up to 450 degrees F for the Yorkshire Pudding.
Combine all the Yorkshire Pudding ingredients in the blender until frothy. Pour into the hot roasting pan with drippings. Bake for 15 minutes. Reduce heat to 375 degrees F and bake 10 minutes longer, until puffed and golden.
To serve: Unwrap the standing rib roast and transfer to a platter. Bring to the table for carving, along with the Yorkshire Pudding in the pan.