Pork With Mushrooms and Cream
- Ready In:
- 7hrs
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 8 ounces white button mushrooms, thickly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 1⁄2 lbs boneless pork shoulder, trimmed and cut into 2-inch chunks
- 1⁄2 cup chopped shallot
- 1 cup chicken broth
- 1⁄2 teaspoon herbes de provence
- salt
- fresh ground pepper
- 1⁄2 cup heavy cream or 1/2 cup creme fraiche
- 2 tablespoons chopped fresh flat leaf parsley
directions
- Scatter the mushrooms in a large slow cooker.
- In a large skillet, melt the butter with the oil over med-high heat.
- Pat the pork dry with paper towels and brown it in batches on all sides, about 20 minutes total.
- Transfer the pork to the slow cooker.
- Add the shallot to the skillet and cook for 2 minutes, or until softened.
- Add the broth, herbes de Provence, and salt and pepper to taste.
- Bring the liquid to a simmer, scraping the bottom of thepan.
- Cook for 1 minute.
- Pour the liquid over the pork and mushrooms.
- Cover and cook on low for 6 hours, or until the pork is tender.
- With a slotted spoon, remove the meat and mushrooms from the slow cooker to a large bowl and cover to keep warm.
- Pour the liquid into a saucepan and skim off the fat.
- Bring the liquid to a boil and add the cream.
- Cook until the sauce is slightly thickened, about 2 minutes.
- Taste for seasoning.
- Pour the sauce over the pork and mushrooms.
- Sprinkle with the parsley and serve hot.
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