Pot-roasted pork shoulder with mushrooms



30 min


2 hrs 30 min

* PLUS Serves: 6
Pot-roasted pork shoulder with mushrooms

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.


  • 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


  • 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