This recipe is a great dish to serve during the holidays.

INGREDIENTS

2 cups fresh mushrooms; morels, shitake, oyster, porchini, portabella, button
1 5-7 lb pork shoulder
2 tbsp fresh thyme, freshly chopped
1/2 cup garlic, minced
2 cups Parmesan cheese, shredded
Salt and pepper to taste
1 1/2 to 2 qt pork stock
1 cup dry white wine
Slurry (a thin paste of water and flour used as a thickener)

DIRECTIONS

• Chop mushrooms until fine and transfer into a large bowl. Add thyme, Parmesan, garlic and season with salt and pepper, mixing well.
• Cut the pork shoulders into a butterfly and lay it flat on a work surface. Pound until 3/4-inch thick and sprinkle with salt and pepper for seasoning. Drizzle pork with mushroom mixture and leave an inch off the sides.
• Hold the bottom of the pork and roll into a log. Secure with a butcher’s twine and sprinkle the outsides with salt and pepper.
• Place an oven-proof pan over high heat. Sear pork evenly and transfer into a plate. Pour wine into pan and deglaze until the liquids have been reduced in half. Scrape the bottom and pit the pork back into the pan. Add stock, covering the pork by about 2/3 to the side. Put cover loosely and leave it braising for about 2 hours at 275 degrees F. Remove pork and set aside.
• For the gravy, strain the liquids off the pan and transfer into a sauce pot. Boil and add slurry until thick. Sprinkle with salt and pepper.
• Slice the pork into 6 disks and top with gravy.
• Makes 8 to 10 servings.