Braised pork shoulder spaghetti

BRAISED PORK SHOULDER SPAGHETTI

Portions : 4 - Preparation time : 10 minutes - Cooking time : 5 hours

Ingredients

• 1.5 kg (3 lb) pork shoulder
• 2 onions, thinly sliced
• 3 garlic cloves, chopped
• 250 ml (1 cup) red wine
• 500 ml (2 cups) vegetable or chicken stock
• 5 ml (1 tsp.) herbes de Provence blend
• 60 ml (4 tbsp.) maple syrup
• 45 ml (3 tbsp.) mustard
• 1 l (4 cups) cherry tomatoes
• 1 l (4 cups) button or café mushrooms, cubed
• 125 ml (1/2 cup) 35% cream
• 4 portions spaghetti, cooked al dente
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 165°C (325°F).
2. Place the shoulder in an ovenproof dish, add the onions, garlic, wine, broth, herbes de Provence, syrup and mustard, cover and bake for 4 hours.
3. Add the tomatoes and mushrooms and continue cooking for 1 hour.
4. Remove and shred the meat.
5. Add the cream to the shredded meat and mix with the spaghetti.