Roasted Pork Shoulder/mushrooms & chestnuts

Although the classic lasagna was the main event this holiday season I decided to raise the bar in  choice of entrée. Pork Roast easily prepared and delightfully enjoyed. Although 2 – 3 hours for insured cooking is required; the meat is self basted with  it’s layer of  fat.

Needed

1 Pork Shoulder

1 lb mushrooms cleaned & sliced 

1 lb chestnuts cooked & peeled

1 small onion

3 -4 garlic cloves

1 stick butter

salt & pepper to taste

2 cups chicken stock

Pre heat oven 425*

Trim fat from pork; season pork with salt pepper and garlic. Stab meat in several places and insert garlic slivers in openings. Place roast in large pan 20 minutes on one side and turn to other side for an additional 20 minutes. Reduce oven temperature to 350* and return to complete cooking.

In a saucepan combine mushrooms, butter, chestnuts and onion. Saute for 20 minutes and add stock. Bring to boil and remove from heat. Drizzle over pork, use a tent for slow cooking (300* 4 – 5 hours) or continue to cook uncovered for 2 1/2 – 3 hrs.

Let stand before carving at least 15 minutes. You might like to add a sprinkle of flour to thicken the sauce, I prefer it clear. Your choice ….

Slice and Enjoy!

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