Tender and succulent pork is braised in a white wine sauce with mushrooms. This makes a great dinner entrée that can be made ahead and served with rice pilaf or savory oven-roasted potatoes.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 3 lbs. boneless pork shoulder, cut into chunks
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- 1/2 lb. white mushrooms, sliced
- 1/2 cup white wine
- 2 tbsp. all purpose flour
- 1/2 cup fresh parsley, minced
- 1 tsp. dried oregano
- 1 cup chicken broth
- salt and pepper to taste
In a large oven safe Dutch oven, heat the olive oil over medium high heat. Add the pork chunks to the pot and brown on all sides. Remove and set aside on a platter.
Add the garlic and mushrooms to the pot and saute, stirring frequently to prevent the garlic from scorching. Add the white wine to the pan and deglaze, scraping up any brown bits.
Stir in the flour and add the parsley, oregano, and chicken broth. Let the mixture come to a boil then lower the heat. Return the pork to the pot (with juices) and season with salt and freshly ground black pepper.
Transfer the pot to the oven and bake covered for approximately an hour. Carefully stir the ingredients halfway through cooking.
The longer the dish sits, the more the flavors will develop, so this is a great dish to make ahead for company.