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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
- 3 pounds Pork Shoulder
- 2 tablespoons Porcini Chile Rub (recipe to follow)
- 4 Yellow onions, sliced thinly
- 6 cloves of garlic, sliced
- 2 Chiles d'Arbol, sliced thinly on the bias
- 10 ounces Porcini mushrooms, caps removed, sliced in half
- 1 cup Apple Cider
- olive oil
- 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.