Name: Braised Pork Roast with Mushrooms and Tomatoes
Prep time: 40 min
Cook time: 5 h
Total time: 5 h 40 min
Yield: 6 serving(s)
Ingredients: 1 roast pork shoulder, about 1.8 kg (4 lb) with the bone, trimmed of fat; 45 ml (3 tbsp) olive oil; 2 onions, chopped; 2 red bell peppers, seeded and diced; 2 cloves garlic, chopped; 225 g (1/2 lb) white mushrooms, quartered; 30 ml (2 tbsp) unbleached all-purpose flour; 125 ml (1/2 cup) white wine; 500 ml (2 cups) chicken broth; 1 can (398 ml/14 oz) diced tomatoes; Salt and pepper

Ingredients

1 roast pork shoulder, about 1.8 kg (4 lb) with the bone, trimmed of fat
45 ml (3 tbsp) olive oil
2 onions, chopped
2 red bell peppers, seeded and diced
2 cloves garlic, chopped
225 g (1/2 lb) white mushrooms, quartered
30 ml (2 tbsp) unbleached all-purpose flour
125 ml (1/2 cup) white wine
500 ml (2 cups) chicken broth
1 can (398 ml/14 oz) diced tomatoes
Salt and pepper

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a large ovenproof pan, brown the meat in 30 ml (2 tbsp) of the oil. Season with salt and pepper. Set the meat aside on a plate.
In the same pan, brown the vegetables in the remaining oil (15ml/1 tbsp). Sprinkle with the flour and mix thoroughly. Deglaze with the wine. Add the broth and tomatoes. Bring to a boil, whisking constantly. Return the meat to the pan.
Cover and roast in the oven for about 3 hours. Turn the meat 2 or 3 times during cooking. Uncover. Cook for an additional hour or until the meat is fork tender. If desired, serve with mashed potatoes.

Note from Ricardo

To rapidly cool the roast before refrigerating it, you can make several servings in small individual containers or immerse the pan in the sink filled with cold water.

Braised Pork Roast with Mushrooms and Tomatoes

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note