Pot roast pork shoulder with mushrooms, port and chestnuts
The deep, earthy flavours of this pot roasted pork shoulder with mushroom, port and chestnut are redolent of winter evenings and roaring fires.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1.2 kilograms boneless pork shoulder, rind removed
- 1/2 cup (125ml) port
- 3/4 cup (180ml) vegetable stock
- 1 tablespoon finely grated orange rind
- 1/2 cup (125ml) orange juice
- 1/4 vanilla bean, split
- 90 grams swiss brown mushrooms
- 90 grams fresh shiitake mushrooms
- 3 portobello mushrooms, sliced thickly
- 5 grams dried porcini mushrooms
- 1 clove garlic, sliced thinly
- 2 shallots, halved
- 125 grams canned chestnuts, drained
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