Pot-roasted pork shoulder with mushrooms
By Chatelaine49
PREP TIME
30 min
TOTAL TIME
2 hrs 30 min
* PLUS Serves: 6
Pot-roasted pork shoulder with mushrooms. (Photo, Roberto Caruso.)
Topped with a rich sauce loaded with cremini and porcini mushrooms, this is a delicious roast to put on your next entertaining menu.
Ingredients
- 1.25 kg boneless pork shoulder roast , excess fat trimmed
- 1 tsp salt
- 1 tbsp canola oil
- 3 onions , sliced
- 1/2 cup dry white wine
- 227-g pkg sliced cremini mushroom
- 14 g dried porcini mushroom
- 6 sprigs fresh thyme
Instructions
- PREHEAT oven to 350F.
- SPRINKLE meat with salt. Season with fresh pepper. Heat a large, heavy, oven-safe pot over medium-high. Add oil, then meat. Brown on all sides, 2 to 3 min per side. Transfer to a plate. Reduce heat to medium. Add onions to pan. Cook until soft, about 5 min. Add wine. Using a wooden spoon, scrape up any brown bits from pot bottom. Add fresh and dried mushrooms. Cook until they start to soften, 5 min. Add thyme. Return meat to pot and cover.
- ROAST in centre of oven, turning halfway through, until fork-tender, 2 to 2 1/2 hours. Transfer to a cutting board. Skim off and discard any fat from sauce. Slice roast thickly and divide among 6 plates. Serve with mushroom sauce.
Nutrition (per serving)
- Calories
- 327,
- Protein
- 32 g,
- Carbohydrates
- 10 g,
- Fat
- 17 g,
- Fibre
- 3 g,
- Sodium
- 466 mg.
- Excellent source of
- zinc
FILED UNDER: Dinner gluten free Pork roast
