- Worcestershire sauce introduced (1937)
Smoked Pulled Pork Mushroom Stew
- 1/3 Cup all-purpose flour
- 2 Teaspoons Italian herb seasoning
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 3 Pounds boneless shoulder butt pork roasts, trimmed and cut into 1-inch cubes
- 3 Tablespoons vegetable oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 Cups peeled pearl onions
- 2 Cups beef or chicken stock
- 1 bay leaf
- 4 Cups trimmed oyster mushrooms
- 1/2 Cup frozen peas
In the spring of 2002, Jay Knepp and I planted our first vineyard. We planted sangiovese and tempranillo in soil that according to analysis was better that 99 percent of the soil in California for growing grapes. Neither of us had any experience in growing grapes. By some miracle, when October rolled around, 99 percent of them were alive and flourishing. So we invited 150 of our best friends and neighbors to celebrate. Now we are about to have our 10th annual celebration. We served this recipe at the first vineyard dinner.
Preheat the oven to 350 degrees. In a large bowl, whisk together the flour and half each of the Italian herb seasoning, salt, and pepper. Add the pork in batches and toss to coat. Reserve the leftover flour mixture. In a large Dutch oven, heat the oil over medium-high heat and brown the pork in batches. Transfer to a plate. Drain the fat from the pan and reduce the heat to medium. Cook the onions, garlic, and remaining Italian herb seasoning, salt, and pepper, stirring occasionally, until the onions are softened, about 5 minutes.
Stir in the pearl onions and reserved flour mixture, and cook, stirring occasionally, for 5 minutes. Add the stock and the bay leaf. Bring to a boil, scraping up brown bits from bottom of pan. Return the pork and accumulated juices to the pan. Cover and cook in the oven until pork is tender, about 1 hour. Stir in mushrooms and peas. Cook, uncovered, until the mushrooms are tender and the sauce is slightly thickened, about 15 minutes. Discard bay leaf and serve.