Black Truffle-Seasoned Pork and Mixed Vegetables

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Step 1

Start by preheating your oven to 375°F (190°C). Pat the pork shoulder dry with paper towels to get rid of any moisture, then season it all over with truffle salt and white pepper.

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Step 2

Heat a mix of olive oil and truffle oil in a large Dutch oven over medium-high heat. Once hot, add the pork and brown it on all sides—this should take about 3 to 5 minutes per side. When it’s nicely browned, take it out and set it aside.

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Step 3

Turn the heat down to medium and melt 2 tablespoons of truffle butter in the same pot. 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. Scoop them out into a bowl.

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Step 4

Next, add the onions, parsnips, and celery to the pot. Cook them until they soften, adding a splash of olive oil if things start to stick, about 5 minutes. Then stir in the mushrooms and cook for another 3 minutes, followed by the garlic for 1 to 2 minutes until fragrant. Transfer all these veggies to another bowl.

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Step 5

Turn the heat back up to medium-high and pour in the wine, scraping up all those tasty browned bits from the bottom. Put the pork back in the pot, nestle the potatoes around it, and add 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 and bake for another 45 minutes. When that’s done, carefully scoop out 2 to 3 cups of the cooking liquid and set it aside for the sauce. Baste the pork with the remaining juices, add the sautéed vegetables back in, cover, and bake for another 15 to 20 minutes until the pork is fully cooked and the veggies are tender. The pork should register at least 145°F (63°C) on an instant-read thermometer.

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Step 6

While the pork finishes, melt the remaining 2 tablespoons of truffle butter in a saucepan over medium-low heat. Whisk in the flour and cook it, stirring constantly, until it turns into a light golden paste—this should take about 5 minutes. Slowly whisk in the reserved cooking juices and bring the sauce to a simmer. Keep stirring and cooking until it thickens and becomes smooth, about 10 to 15 minutes.

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Step 7

Serve the pork alongside the potatoes and vegetables, drizzling everything with that rich truffle sauce. A sprinkle of fresh parsley on top adds a nice touch. Enjoy!