This dish combines tender pork with fresh vegetables, all elevated by the rich, earthy flavor of black truffle. It’s a simple yet indulgent meal that’s perfect for impressing family and friends.
Start by heating your oven to 375°F (190°C). Pat the pork shoulder dry with some paper towels, then season it all over with truffle salt and white pepper. In a large Dutch oven, warm up the olive oil and truffle oil over medium-high heat. Once hot, brown the pork 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.
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 not fully cooked, around 10 minutes. Scoop the potatoes out into a big bowl.
Next, add the onions, parsnips, and celery to the pot. Cook these until they soften, adding a splash more olive oil if things start sticking, about 5 minutes. Then stir in the mushrooms and cook until they’re tender, roughly 3 minutes. Finally, add the garlic and cook just until fragrant, about a minute or two. Transfer all these veggies to a separate bowl.
Crank the heat back up to medium-high and pour in the wine. Let it bubble away, scraping up all those tasty browned bits from the bottom with a wooden spoon. Nestle the pork back into the pot and surround it with the browned potatoes. Pour in enough vegetable broth to cover the potatoes.
Cover the pot and pop it in the oven. After 45 minutes, flip the pork over and bake for another 45 minutes. Carefully remove 2 to 3 cups of the cooking liquid and set it aside for the sauce. Baste the pork with the remaining juices in the pot, then add the onion and mushroom mixture back in. Cover everything and bake until the vegetables are tender and the pork is cooked through—this should take another 15 to 20 minutes. The pork is done when a thermometer reads 145°F (63°C) in the center.
While the pork finishes, melt the remaining 2 tablespoons of truffle butter in a small saucepan over medium-low heat. Stir in the flour, cooking it until it turns a light golden and forms a paste, about 5 minutes. Slowly whisk in the reserved cooking juices and bring the sauce to a gentle simmer. Keep stirring until it thickens and becomes smooth, which should take around 10 to 15 minutes.
Serve everything up with the pork, vegetables, potatoes, and that rich truffle sauce. A sprinkle of fresh parsley on top finishes it off beautifully.
- Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for perfect juiciness.
- Sear the pork first to lock in the flavors before roasting or sautéing with the vegetables.
- Add the black truffle oil or shavings at the end of cooking to preserve its delicate aroma.
This dish combines rich, earthy flavors with tender pork and fresh vegetables, creating a balanced and satisfying meal. The black truffle infusion adds a luxurious touch that makes every bite special without being overpowering.
Serve alongside creamy mashed potatoes or a light arugula salad to complement the rich flavors. A glass of light red wine, like Pinot Noir, pairs well and enhances the earthy notes.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the oven to keep the pork tender and the truffle flavor intact. Avoid microwaving, which can dull the taste.
