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Black Truffle Pork and Vegetables
Black Truffle Pork and Vegetables
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Truffled pork shoulder with potatoes, mushrooms, and veggies seared and baked to perfection.
Ingredients:
  • 1 (2 pound) pork shoulder
  • black truffle salt to taste
  • freshly ground white pepper to taste
  • 1 tablespoon olive oil, or more if needed
  • 2 tablespoons black truffle oil, or more to taste
  • 4 tablespoons black truffle butter, divided
  • 8 large red potatoes, cut into large chunks
  • 3 yellow onions, coarsely chopped
  • 3 large parsnips, peeled and chopped
  • 2 stalks celery, chopped
  • 10 large white mushrooms, quartered
  • 4 cloves garlic, minced, or more to taste
  • 1 cup white wine
  • 2 cups vegetable broth, or more as needed
  • 0.25 cup roughly chopped fresh Italian parsley
Instructions:
  • Preheat the oven to 375°F (190°C) for an ideal cooking environment.
  • Gently pat dry the pork shoulder to ensure it's moisture-free. Evenly season all sides with luxurious truffle salt and aromatic white pepper.
  • In a large Dutch oven over medium-high heat, sizzle olive oil and truffle oil. Brown pork shoulder on all sides in the hot oil until deeply caramelized, about 3 to 5 minutes per side. Plate the meat.
  • Reduce the heat to medium and melt 2 tablespoons of luxurious truffle butter in a Dutch oven. Now, toss in the potatoes and generously season with truffle salt and white pepper. Sauté the potatoes until they achieve a glorious golden brown color, ensuring they remain slightly firm, for about 10 minutes. Finally, transfer the potatoes to a spacious bowl.
  • Stir in onions, parsnips, and celery in the pot; sauté until tender, adding extra olive oil as needed to prevent sticking, for around 5 minutes. Mix in mushrooms and cook until softened for about 3 minutes. Add garlic and sauté until aromatic, 1 to 2 minutes. Move vegetables to a medium bowl.
  • Heat to medium-high and pour in wine, allowing it to come to a boil as you deglaze the pan with a wooden spoon. Return pork to the pot, nestling it among the browned potatoes. Pour in enough vegetable broth to cover the potatoes.
  • Bake the pork in the preheated oven for 45 minutes, then flip and bake for another 45 minutes. Transfer 2 to 3 cups of cooking juices to a bowl for the sauce. Baste the pork with the remaining juices in the pot. Add the onion-mushroom mixture, cover, and bake for an additional 15 to 20 minutes until the vegetables are tender and the pork is cooked through. Ensure the pork reaches 145°F (63°C) when measured with an instant-read thermometer.
  • In a saucepan over medium-low heat, melt 2 tablespoons of truffle butter. Whisk in flour until a paste forms and turns light golden brown, about 5 minutes. Gradually whisk in reserved cooking juices and simmer over medium heat until thick and smooth, 10 to 15 minutes.
  • Garnish the pork with a sprinkle of fresh parsley and serve alongside vegetables, potatoes, and sauce.

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