I think for once I am lost for words; not because I have nothing to say, but because I am ever so grateful for all that I have. Blessed with two boys and a very caring and loving husband, I simply cannot ask for more.
My day started out with a hug from my little guy whilst I was still in bed. As I smelled fresh coffee brewing in the kitchen, I knew hubby was already up but unaware of his whereabouts in the house.
I got up for a bit to let the dogs outside for their morning routine. Unbeknownst to me, as I peaked in ever so slightly in the kitchen, hubby was there fixing the flowers he picked from our garden. So I merely said, “Oh, oops, I didn’t see you in there…” and I climbed back into bed. I was later presented with a vase full of pink and yellow flowers. Right behind him our little guy came in with a present he made from school. Coffee on my desk was ready and waiting, as well.
Meanwhile, my older son who resides two hours away bought some flowers for me and sent a picture of it. My mom-in-law, who currently lives in France, picked lilacs from her garden and also sent a picture of them as a Mother’s Day gesture for me.
For dinner, hubby made a simple, yet delicious meal that I wanted to share. A’s I’ve mentioned many times, I always look forward to his cooking, especially when it comes to the sauces he makes for most of the dishes he manages to create off the top of his head. This was indeed another one of his famous entrées with ‘sauce’, but a first for us, in general, as far as cooking with pork shoulder was concerned.
All in all, it was a beautiful day and I felt it in the air the moment I woke up this morning…Happy Mother’s Day.
- 3 lbs pork shoulder
- 1/2 yellow onions, diced
- 3 cloves, chopped/minced
- 1/2 bottle dry white wine
- 1/2 cup chicken stock
- 1 can of button mushrooms/ or 1 package of fresh ones, sliced
- 2 tsp Herb de Provence
- Salt and Pepper to taste
- Preheat oven to 200°F
- In a large dutch oven, brown the pork shoulder until golden.
- Add all the remaining ingredients (onions, garlic, mushrooms) and sauté for about 5 minutes.
- Add in the chicken stock and white wine.
- Season with Herb de Provence, salt and pepper to taste.
- Place in the oven with lid on and cook for about 6 hours.
- After six hours, set aside the sauce that is in the dutch oven and remove the pork shoulder. Place it in a ovenproof baking dish, add a touch of salt, and olive oil on top of the skin and broil for about 5 minutes.
- Deglaze the sauce in the dutch oven for about 5 minutes. If you want a thicker sauce, add 1 teaspoon of arrowroot.
- Remove the pork shoulder from the oven when done and place the sauce on top of it.
- Serve with steam rice or French baguette.