Braised pork shoulder from the Gaspé forest

November 30, 2021 Damien 0

Recipe by Gérard Mathar, Gaspésie Sauvage
For 6 to 8 people

1 2 kg (4 lb) pork shoulder roast with or without bone
3 tbsp. level tablespoons of wild red meat spices from Wild Gaspésie
3 tbsp. grape seed oil
2 medium onions, thinly sliced
750 ml (3 cups) vegetable broth
1 sachet (28 g) of dried mushrooms Gaspé blend from Wild Gaspé
Coarse sea salt, to taste
125ml (½ cup) 35% cooking cream
2 tbsp. cornstarch diluted in 2 tbsp. tablespoon of water

Preheat the oven to 180 ° C (350 ° F).
Remove some rind and fat from the pork shoulder.
Coat with wild spices. Lightly massage the meat to penetrate well. Leave to stand for 15 minutes at room temperature.
In a casserole dish, over high heat, heat the oil (or the fat removed). Brown the shoulder on all sides then set aside on a large plate. Add the onions and sauté for a
few minutes. Return the meat, add the mushrooms and pour in the broth (the mushrooms should be submerged).
Bake for 2 hours, without covering the casserole dish, turning the meat every 30 minutes. At the last half hour of cooking, sprinkle the roast with coarse sea salt.
Take the casserole dish out of the oven, place the roast on a serving platter, slice it then add the onions and mushrooms all around. Lightly degrease the cooking juices
then add the cream and cornstarch. Let thicken over medium heat. Transfer to a gravy boat. Serve the braised pork shoulder with field potatoes and steamed green beans .

Enjoy your lunch !