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.
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