Description

A rolled pork roast slow cooked in white wine until pull apart tender. Surrounded by carrots, celery, mushrooms and lots of garlic. Serve on rice or steamed potatoes.

Scale

Ingredients

4 pound rolled pork roast
3 to 4 large organic carrots, cut in large chunks
2 cups of celery, cut in inch long pieces
6 to 8 large cloves of garlic (more if you like)
8 oz. pack of fresh shiitake mushrooms
4 oz. pack of Citterio® diced pancetta
1 extra large shallot, sliced thin. (you could use a small to medium sized onion)
8 oz. Holland House® white cooking wine
1 1/2 tablespoons of cornstarch.
Weber® Roasted Garlic and Herbs seasoning – to taste
Fresh thyme and sage (or half of a Poultry Pack of fresh herbs)
Coarse salt
Freshly cracked pepper
Parsley

Instructions

Sprinkle coarse salt evenly across the bottom of a dry, large dutch oven, heated over medium heat. No oil or butter. There should be some fat on the roast and that is enough.
Pat the roast dry with a paper towel and place in the pan. Allow it to brown completely on one side (at least 5 minutes) before turning over. Do not allow the meat to burn. Repeat for all sides of the roast seasoning as you turn the meat.
Transfer the roast to the slow cooker.
Surround it with the carrots and celery chunks.
Drain any fat that has rendered in the dutch oven.
Add the diced pancetta along with the sliced shallot and garlic. Do not let the garlic burn or, If you prefer, add the fresh garlic directly to the slow cooker along with the carrots and celery.
Sauté lightly for a few minutes, then add the mushrooms. Season to taste with salt and pepper. Toss to combine well.
Spoon the shallot, garlic and mushroom mixture evenly on top of the pork roast.
Add sprigs of fresh herbs.
Pour white wine around the meat.
Set slow cooker to LOW heat for 4 hrs and 30 minutes.
The vegetables will cook down and the mushrooms will render quite a bit of liquid as the meat cooks. If needed add a little bit of water at a time but you should not have to.
When cooking time is up, remove the roast from the cooker and place in a roasting pan. Remove the vegetables with a slotted spoon and place around the roast.
Allow cooking liquid to cool slightly and strain in a fat separator to make gravy.
In a glass measuring cup, add about 1/4 cup of cold water and the cornstarch. Combine well. Add the strained pan juices. Adjust salt, freshly cracked pepper (lots of it) and other seasonings to taste. Bring to a simmer in a small pan until thickened. Serve in gravy boat.

Notes

The meat is fall apart tender so do not expect to be able to cut neat slices. Simply pull the meat apart with a fork into large pieces – just like pulled pork.
Some of the foodies who sit around my kitchen table might be tempted to pour BBQ sauce on any type of pulled pork but… they usually get the evil eye from the la cuisinière.
This recipe is definitely more like pot roast not pulled pork. After all, someone did say that variety is the spice of life. So, Mom will make pulled pork some other day.

Nutrition

Serving Size: 4
Calories: 1102
Sugar: 6g
Sodium: 1165mg
Fat: 44g
Saturated Fat: 14g
Unsaturated Fat: 23g
Carbohydrates: 19g
Fiber: 5g
Protein: 140g
Cholesterol: 397mg