Braised Pork Shoulder with Chanterelles

Course Main Dishes

Ingredients in this Recipe

1 cup homemade chicken or turkey broth, warmed
1 cup red wine
1 tablespoon fresh thyme leaves
1/8 teaspoon Escoffier Spice (posted here on food52) or "white curry" blend (see below)
2 cups coarsely chopped chanterelles, loosely packed
2 tablespoons heavy cream, or more, to taste (optional)
2 – 2 ½ pound pork shoulder roast
3 large shallot lobes, sliced
3 tablespoons fresh marjoram leaves, divided
6 gloves of garlic, peeled and sliced
A handful of fresh parsley leaves, coarsely chopped
Grapeseed oil (I prefer it for the higher smoking point.)
Salt and pepper
¼ cup Madeira

See Full Recipe at Food52