Name: Black Truffle Pork and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pork shoulder - 1 (2 pound); Black truffle salt to taste - 1 (2 pound); Freshly ground white pepper to taste - 1 (2 pound); Olive oil, or more if needed - 1 tablespoon; Black truffle oil, or more to taste - 2 tablespoons; Black truffle butter, divided - 4 tablespoons; Red potatoes, cut into large chunks - 8 large; Yellow onions, coarsely chopped - 3; Parsnips, peeled and chopped - 3 large; Celery, chopped - 2 stalks; White mushrooms, quartered - 10 large; Garlic, minced, or more to taste - 4 cloves; White wine - 1 cup; Vegetable broth, or more as needed - 2 cups; All-purpose flour - 2 tablespoons; Roughly chopped fresh Italian parsley - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Black Truffle Pork and Vegetables

1. Pork shoulder - 1 (2 pound)

2. Black truffle salt to taste - 1 (2 pound)

3. Freshly ground white pepper to taste - 1 (2 pound)

4. Olive oil, or more if needed - 1 tablespoon

5. Black truffle oil, or more to taste - 2 tablespoons

6. Black truffle butter, divided - 4 tablespoons

7. Red potatoes, cut into large chunks - 8 large

8. Yellow onions, coarsely chopped - 3

9. Parsnips, peeled and chopped - 3 large

10. Celery, chopped - 2 stalks

11. White mushrooms, quartered - 10 large

12. Garlic, minced, or more to taste - 4 cloves

13. White wine - 1 cup

14. Vegetable broth, or more as needed - 2 cups

15. All-purpose flour - 2 tablespoons

16. Roughly chopped fresh Italian parsley - ¼ cup

How to cook deliciously - Black Truffle Pork and Vegetables

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.

3. Stage

Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Add pork shoulder to the hot oil and brown thoroughly on all sides, 3 to 5 minutes per side. Transfer meat to a plate.

4. Stage

Lower heat to medium and melt 2 tablespoons truffle butter in the Dutch oven. Add potatoes and season with truffle salt and white pepper. Saute until potatoes are golden brown but not cooked through, about 10 minutes. Transfer potatoes to a large bowl.

5. Stage

Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil to prevent burning if necessary, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer vegetables to a medium bowl.

6. Stage

Return heat to medium-high and pour in wine; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add pork back to the pot and surround it with browned potatoes. Add vegetable broth until liquid covers the potatoes.

7. Stage

Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake an additional 45 minutes. Transfer 2 to 3 cups cooking juices to a bowl and set aside for sauce. Baste the pork in the pot with the remaining cooking juices. Add onion-mushroom mixture, cover, and bake until vegetables are tender and pork is done, 15 to 20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

8. Stage

Meanwhile, melt remaining 2 tablespoons truffle butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the reserved cooking juices into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.

9. Stage

Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.