Pot-Roasted Pork Shoulder With Mushrooms

Name: Pot-Roasted Pork Shoulder With Mushrooms
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: american
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

Prep Time30 mins
Total Time2 hrs 30 mins

*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.