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Marsala-Braised Boneless Pork Butt with Porcini Mushrooms

5 hours 30 minutes Cook time 25 minutes Prep time 6 to 8 servings


Dough roll ingredients

Side dish ingredients (gremolata)


In The Oven

  1. Generously season boneless pork butt with salt and pepper on all sides.
  2. In a roasting pan set over high heat, heat oil and brown pork on all sides. Remove and set aside.
  3. Preheat oven to 160 °C (325 °F).
  4. In the roasting pan, brown mushrooms without stirring too much.
  5. Add pepper, bay leaves, thyme, garlic and continue cooking for a few minutes.
  6. Deglaze by adding Marsala and reduce by one third. Add boneless butt and cover with lid.
  7. In a bowl, mix flour and water and form a long roll.
  8. Press the roll around the edge of the roasting pan to seal the lid in place.
  9. Using a pastry brush, moisten the roll with water and bake for 5 hours.
  10. After cooking, break the dough seal on the braising pan and serve the boneless pork butt with gremolata and polenta.

Side dish preparation (gremolata)

  1. In a bowl, mix citrus zest, garlic, parsley, maple syrup and balsamic vinegar.
  2. Season and add olive oil.

Nutritional value (per serving)

  • 635 calories
  • 44 g of protein
  • 28 g of fat
  • 20 g of carbohydrates
  • 1 g of fibre
  • 6 g of sugar
  • 213 mg of sodium
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