Pork and Veggies with a Touch of Black Truffle

Step 1

Lightly heat your oven to 375°F (190°C). Pat the pork shoulder dry with paper towels, then season it all over with truffle salt and white pepper. In a large Dutch oven, warm up some olive oil and a splash of truffle oil over medium-high heat. Brown the pork on all sides, which should take about 3 to 5 minutes per side, then set it aside on a plate.

Step 2

Turn the heat down to medium, add 2 tablespoons of truffle butter to the pot, and toss in the potatoes. Season them with a bit more truffle salt and white pepper, and sauté until they’re golden but still a little firm, around 10 minutes. Once done, move the potatoes to a big bowl.

Step 3

Add the onions, parsnips, and celery to the pot. Cook them gently for about 5 minutes until they soften, adding a little more olive oil if things start to stick. Then stir in the mushrooms, cooking for another 3 minutes, followed by the garlic for 1 to 2 minutes until you can smell its aroma. Transfer this veggie mix to a separate bowl.

Step 4

Turn the heat back up to medium-high and pour in the wine, scraping up all those tasty browned bits from the bottom of the pot. Nestle the pork back in and arrange the potatoes around it. Pour in enough vegetable broth to just cover the potatoes. Cover the pot and pop it in the oven for 45 minutes. After that, flip the pork over and bake for another 45 minutes. Scoop out 2 to 3 cups of the cooking juices into a bowl to use for the sauce later. Give the pork a good baste with the juices left in the pot, add the onion and mushroom mixture back in, cover again, and bake for an extra 15 to 20 minutes until the veggies are tender and the pork reaches an internal temperature of 145°F (63°C).

Step 5

While the pork finishes cooking, melt the remaining 2 tablespoons of truffle butter in a small saucepan over medium-low heat. Stir in the flour and cook it, stirring often, until it turns into a light golden paste, about 5 minutes. Slowly whisk in the reserved cooking juices and bring the sauce to a simmer. Keep stirring until it thickens up nicely, which should take around 10 to 15 minutes.

Step 6

When everything’s ready, slice the pork and serve it alongside the potatoes and veggies, drizzling with that rich truffle sauce. A sprinkle of fresh parsley on top finishes the dish beautifully. Enjoy!