Pot-Roasted Pork Shoulder With Mushrooms
83
- Prep Time30 min
- Total Time2 h 30 min
(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.
Get more of our best roast recipes that aren't turkey.
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