Pork with Mushrooms and Cream
8 ounces white button mushrooms, thickly sliced
2 tablespoons unsalted butter
1 tablespoon vegetable oil
3 1/2 pounds boneless pork shoulder, trimmed and cut into 2-inch chunks
1/2 cup chopped shallots
1 cup chicken broth
1/2 teaspoon herbes de Provence
Salt, to taste
Freshly ground pepper, to taste
1/2 cup heavy cream or crème fraîche
2 tablespoons chopped fresh flat-leaf parsley
Scatter the mushrooms in a large slow cooker.
In a large skillet, melt the butter with the oil over medium-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 shallots 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 the pan. 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.
Makes 6 to 8 servings.
From “The French Slow Cooker” by Michele Scicolone