Name: Pot roast pork shoulder with mushrooms, port and chestnuts
Cook time: 135 min
Total time: 135 min
Yield: 6
Ingredients: 1.2 kilogram boneless pork shoulder, rind removed; 1/2 cup (125ml) port; 3/4 cup (180ml) vegetable stock; 1 tablespoon finely grated orange rind; 1/2 cup (125ml) orange juice; 1/4 vanilla bean, split; 90 gram swiss brown mushrooms; 90 gram fresh shiitake mushrooms; 3 portobello mushrooms, sliced thickly; 5 gram dried porcini mushrooms; 1 clove garlic, sliced thinly; 2 shallots, halved; 125 gram canned chestnuts, drained

Pot roast pork shoulder with mushrooms, port and chestnuts

The deep, earthy flavours of this pot roasted pork shoulder with mushroom, port and chestnut are redolent of winter evenings and roaring fires.

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Serves 6

Cook

2H 15M

Ingredients

1.2 kilogram boneless pork shoulder, rind removed

1/2 cup (125ml) port

3/4 cup (180ml) vegetable stock

1 tablespoon finely grated orange rind

1/2 cup (125ml) orange juice

1/4 vanilla bean, split

90 gram swiss brown mushrooms

90 gram fresh shiitake mushrooms

3 portobello mushrooms, sliced thickly

5 gram dried porcini mushrooms

1 clove garlic, sliced thinly

2 shallots, halved

125 gram canned chestnuts, drained

Method

1.Preheat oven to 180°C/350°F.

2.Trim excess fat from pork. Place pork in casserole dish with remaining ingredients; cook, covered, in oven, 1½ hours.

3.Uncover; cook a further 30 minutes. Remove pork from dish.

4.Serve sliced pork with mushrooms and sauce.

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Ingredients

Method

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