PORK SHOULDER WITH MUSTARD-MUSHROOM GRAVY
Steps:
- 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 into 4-cup glass measuring cup, pressing on solids; discard solids. Add more broth if necessary to measure 4 cups, or return broth to pot and boil until reduced to 4 cups. (Can be made 1 day ahead. Cool to room temperature. Cover; chill.)
- Position rack in bottom third of oven and preheat to 325°F. Place roasting rack in shallow roasting pan. Sprinkle pork generously with salt and pepper. Set pork, fat side up, on rack in roasting pan. Roast until thermometer inserted into thickest part of pork registers 180°F, about 3 hours. Transfer to cutting board. Tent with foil. Scrape pan juices into 1-cup glass measuring cup. Spoon off fat. Reserve juices.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add all mushrooms. Cover and cook until tender, stirring often, about 10 minutes.
- Pour pan juices and 4 cups broth into mushrooms. Bring to simmer. Mix 4 tablespoons butter and flour in small bowl to form paste. Add mustard. Gradually whisk paste into skillet. Cook until gravy thickens slightly, whisking occasionally, about 5 minutes. Serve pork with gravy.
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Tirusew Ayenew
[email protected]This is my go-to recipe for pork shoulder. It's always a hit with my family and friends. The meat is always tender and juicy, and the gravy is amazing.
Bangla Dash
[email protected]This recipe was easy to follow and the results were delicious. The pork shoulder was fall-apart tender and the gravy was rich and flavorful. I served it over rice and it was a hit with my family.
Syed Sadam Hussain
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of pork shoulder, but I was pleasantly surprised. The meat was tender and flavorful, and the gravy was delicious. I will definitely be making this again.
Atif Mughal
[email protected]This recipe was a little bit of work, but it was worth it. The pork shoulder was fall-apart tender and the gravy was amazing. I will definitely be making this again for special occasions.
Paul Walter
[email protected]I love this recipe! The pork shoulder is always so tender and juicy, and the gravy is to die for. I've made it several times and it's always a hit.
Sarmila Nayaju
[email protected]The pork was cooked perfectly and the mustard mushroom gravy was delicious. I served it over mashed potatoes and it was a hit with my family!
Md Arshad
[email protected]This pork shoulder was amazing. It was fall-apart tender, and the gravy was so flavorful. I will definitely be making this again!
Tabassum Dania
[email protected]This recipe was easy to follow and the results were delicious. The pork shoulder was perfectly cooked and the gravy was amazing. I will definitely be making this again.
Techno spark
[email protected]I'm not a big fan of pork shoulder, but this recipe changed my mind. The meat was so tender and juicy, and the gravy was rich and flavorful. I'll definitely be making this again.
Janilis Medina
[email protected]I made this for a dinner party and it was a huge success. Everyone loved the tender pork and the flavorful gravy. I will definitely be making this again.
Andrews Akyen Akyen
[email protected]This recipe was a hit! The pork shoulder was fall-apart tender and the mustard mushroom gravy was the perfect complement. I served it over egg noodles and it was a delicious and satisfying meal.