It’s comforting, its tasty and it’s a ‘throw it in a pot and into the oven’ no nonsense sort of recipe. Make it once and you’ll be making it forever. The mushrooms add a wonderful depth of flavour and offer the perfect complement to the pork. Make a big batch and throw the leftovers in the fridge.


20g Borde dried mixed mushrooms (for stockists see www.mayers.com.au)

200ml water

1.8kg pork shoulder, bone in

2 tablespoons olive oil

Salt, for seasoning

Pepper, for seasoning

3 garlic cloves, crushed

200g peeled eschalots

800g tin chopped tomatoes

2 tablespoons tomato paste

1/2 cup red wine

1/4 cup parsley, chopped

Parmesan cheese


Preheat oven to 160 degrees Celsius.

Soak the mushrooms in water for 20 minutes.

Place the pork shoulder in an oven proof pot or dish (that has a lid). Rub oil all over the pork and season with salt & pepper.

Drain the mushrooms, reserving the liquid. Chop up the mushrooms and add to the pot. Add drained mushroom liquid, garlic, eschalots, tomatoes, tomato paste and wine to the pot. Cover with lid and bake for 5 hours, or until pork shreds easily with a fork.

Once baked, removed the layer of skin and fat from the pork, as well as the bone and shred the pork into the pot juices. Add parsley and stir through. Serve with pappardelle and plenty of grated parmesan cheese.

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