Pot-roasted pork shoulder with mushrooms
77
- Prep Time30 mins
- Total Time2 hrs 30 mins
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 32g, Carbohydrates 10g, Fat 17g, Fibre 3g, Sodium 466mg.
Excellent source of zinc.