Recipe by G\u00e9rard Mathar, Gasp\u00e9sie Sauvage
For 6 to 8 people<\/p>\n\n\n\n
Preheat the oven to 180 \u00b0 C (350 \u00b0 F).<\/p>
Remove some rind and fat from the pork shoulder.<\/p>
Coat with wild spices. Lightly massage the meat to penetrate well. Leave to stand for 15 minutes at room temperature.<\/p>
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 saut\u00e9 for a
few minutes. Return the meat, add the mushrooms and pour in the broth (the mushrooms should be submerged).<\/p>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.<\/p>
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 .<\/p><\/p>
<\/p>
Enjoy your lunch !<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"
Recipe by G\u00e9rard Mathar, Gasp\u00e9sie SauvageFor 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 Gasp\u00e9sie 3 tbsp. grape seed oil 2 medium onions, thinly sliced 750 ml (3 cups) vegetable broth 1 sachet (28 g) of dried mushrooms […]<\/p>\n","protected":false},"author":990002,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"#ffffff","slide_template_v7":"","footnotes":""},"categories":[61],"tags":[],"class_list":["post-1349","post","type-post","status-publish","format-standard","hentry","category-new-recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t