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Author Notes: Adapted from Gourmet's Five Ingredients, this version adds a Porcini mushroom and chile rub along with Porcini mushrooms. Served over polenta this dish is a knockout - I have never made something with a higher payoff:effort ratio. —Chloe Redmond Warner
pounds Pork Shoulder
tablespoons Porcini Chile Rub (recipe to follow)
Yellow onions, sliced thinly
cloves of garlic, sliced
Chiles d'Arbol, sliced thinly on the bias
ounces Porcini mushrooms, caps removed, sliced in half
cup Apple Cider
- Rub pork shoulder with Porcini chile rub, 1-2T salt, 1/2 - 1T freshly ground black pepper. Brown on all six sides in a large dutch oven over medium high heat, 18 min or so total. Remove and set aside.
- Add a few tablespoons of olive oil to the dutch oven, and add onion slices, scraping up browned bits. Stir for a minute or so, then add garlic and chiles d'arbol. Wait for onions to soften a bit 5 min. or so.
- Add pork shoulder back to pot, add mushrooms, pour in apple cider, cover and put in oven. 325 degrees for 2.5 - 3 hours.
- When done, remove pork from pot and allow to cool for a bit. I find people compliment it more if I take time to trim the grisly bits and break the pork into fist-size chunks of meat. Before reintroducing the pork to the sauce, make an effort to de-grease the broth. Letting it cool in the fridge is best if you have time.
- Combine pork with mushroom sauce, adjust seasonings, serve over buttery polenta. Voila.