A bordelaise sauce uses red or white wine as the base. This recipe is classic comfort food: a slow cooked pork shoulder, white wine, chicken stock, baby portabella mushrooms cooked all day in your slow cooker. After the pork is cooked, take about 30 minutes to add the peppers and shred the pork and then take 5 minutes to make the gravy. I opened a can of green beans, drained them and reheated them with a little chicken stock. Served over mashed potatoes this was a wonderful, hunger satisfying meal.
1 bone in pork shoulder roast (3 - 4 lbs.) seasoned with salt and pepper
2 T. olive oil
1/2 cup dry white wine
1 large sweet onion, cut into wedges
2 T. minced fresh garlic
8 oz. baby portabella mushrooms
3 sprigs fresh rosemary
1/2 cup each white wine and chicken stock
2 T. red wine vinegar
1/2 cup each red and yellow bell pepper strips
2 T. unsalted butter
3 T. all purpose flour
fresh rosemary
Sear roast in oil in a saute pan over medium high until browned on all sides, 10 - 12 minutes. Deglaze pan with 1/2 cup wine; reduce by half.
Arrange onion, garlic, mushrooms, 3 sprigs of rosemary 1/2 cup wine, stock, and vinegar in the bottom of an 8 quart slow cooker; add roast and deglazing liquid. Cover slow cooker and cook roast until fork tender on high setting 3 - 4 hours or low setting, 4 - 5 hours.
Add bell peppers, increase heat to high, cover slow cooker, and cook until peppers soften, 30 minutes. Transfer roast and bell pepper to a platter and keep warm.
Strain slow cooker liquid through a colander into a bowl. Reserve mushroom mixture and discard rosemary. Degrease slow cooker liquid, reserve liquid.
Melt butter in a saute pan over medium heat. Whisk in flour and cook 2 minutes. Add reserved slow cooker liquid and whisk constantly to break lumps. Add mushroom mixture to pan and bring sauce to boil; reduce heat and simmer 5 minutes. Season sauce with salt and black pepper, serve over roast and bell peppers, and garnish with fresh rosemary.
Adapted from Cuisine: Celebrate the Seasons
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