Serves 6
165 min
Roast Pork with Shiitake
Recipe GLPRe8e86b9df50685
A savory roasted pork shoulder infused with warm spices—crushed red pepper, black peppercorns, and coriander—served alongside sautéed shiitake mushrooms and sweet onions brightened with cider vinegar. The roast is seared and finished in the oven until it reaches a safe internal temperature of 145°F, ensuring tender, juicy meat. A perfect centerpiece for a satisfying, low-carb main course.
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Ingredients
3-pound boneless pork shoulder roast
1 tablespoon Crushed red pepper
1 tablespoon Cracked black peppercorns
1 tablespoon Cracked coriander seeds
2 tablespoon Sugar
Kosher salt
3 tablespoon Extra-virgin olive oil
1 pound Shiitake mushrooms, stemmed and caps sliced
1 Large sweet onion, thinly sliced
¼ cup Cider vinegar
2 tablespoon Unsalted butter
2 tablespoon Fresh chives, snipped
Directions
Preheat the oven to 375°F. Pat the pork roast dry with paper towels.
In a small bowl, combine the crushed red pepper, cracked black peppercorns, cracked coriander seeds, sugar, and about 1 teaspoon of kosher salt to form a spice rub.
Rub the entire surface of the pork roast generously with the spice mixture, pressing it gently so it adheres.
Heat the extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the pork roast in the skillet and sear on all sides until browned, about 8–10 minutes total. This locks in the juices and develops flavor.
Transfer the skillet to the preheated oven and roast the pork for approximately 90–100 minutes, until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part. Allow the roast to rest for 10 minutes before slicing.
While the pork is roasting, melt the unsalted butter in a large skillet over medium heat. Add the sliced sweet onion and cook, stirring occasionally, until very soft and translucent, about 10–12 minutes.
Add the sliced shiitake mushroom caps to the onion skillet and increase the heat to medium-high. Sauté for 5–7 minutes, stirring frequently, until the mushrooms release their liquid and begin to brown lightly.
Pour the cider vinegar into the mushroom and onion mixture, stirring to combine. Simmer for another 2 minutes to allow the flavors to meld and reduce slightly. Season to taste with kosher salt.
Slice the rested pork roast and arrange on a serving platter. Top with the shiitake and onion mixture, garnish with fresh snipped chives, and serve.
