Braised pork shoulder spaghetti

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

INGREDIENTS

• 1.5 kg (3 lb) pork shoulder
• 2 onions, chopped
• 3 cloves of garlic, 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 coffee mushrooms, cubed
• 125 mL (1/2 cup) 35% cream
• 4 portions of spaghetti, cooked al dente
• Salt and pepper to taste

INSTRUCTIONS

1. Preheat oven, rack in center, to 165°C (325°F).

2. In an ovenproof dish, place the shoulder, add the onions, garlic, wine, broth, herbes de Provence, syrup and mustard, cover and bake for 4 hours.

3. Add tomatoes and mushrooms and continue cooking for 1 hour.

4. Remove and shred meat.

5. Add cream to the shredded meat and mix with spaghetti.