Pot-roasted pork shoulder with mushrooms

Prep 30 min
Total 2 hours 30 min
Plus Serves: 6



1.25 kg
boneless pork shoulder roast, excess fat trimmed
1 tsp
1 tbsp
onions, sliced
1/2 cup
227-g pkg
sliced cremini mushroom
14 g
dried porcini mushroom
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.


Calories 327, Protein 32 g, Carbohydrates 10 g, Fat 17 g, Fibre 3 g, Sodium 466 mg. Excellent source of zinc
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