Pork Shoulder with Mustard-Mushroom Gravy

Ingredients

  • 3 tablespoons vegetable oil
  • 4 cups chopped onions
  • 2 cups chopped peeled carrots (about 12 ounces)
  • 1 ½ teaspoons dried thyme
  • 4 ½ cups (or more) canned low-salt chicken broth
  • 2 cups dry white wine
  • 1 7 ½-pound picnic pork shoulder roast, trimmed of rind and all but 1/8-inch-thick layer of fat
  • + 6 more ingredients
    • 6 tablespoons (¾ stick) butter, room temperature
    • ½ pound fresh shiitake mushrooms, stemmed, coarsely chopped
    • 6 ounces crimini mushrooms, coarsely chopped
    • ¼ cup unbleached all purpose flour
    • 1 bay leaf
    • 3 tablespoons Dijon mustard

1. Heat oil in heavy large pot over medium-high heat. Add onions, carrots, thyme and bay leaf. Sauté until tender, about 10 minutes. Add 4 1/2 cups broth and wine. Bring to boil. Reduce heat; cover pot partially. Simmer 40 minutes, stirring occasionally and skimming off fat if necessary. Strain i...

View full recipe at SpringPad

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