In an oven safe covered pot
On stove top, cook 1 cup of sliced carrots and 1 cup of sliced onions in 2 Tbl butter and 1 Tbl oil until slightly brown.
Place an 8 lb pork picnic shoulder roast in the pot with the vegetables.
Add:
2 cups of Maderia wine; 3 cups of good beef stock;
6 Parsley sprigs; 1 Bay leaf; ½ tsp thyme
Bring to boil on stove top, cover and place in oven. Set timer for 20 minutes, then baste the roast and return to oven. Repeat this process for a total of 2 ½ hours. . The roast should reach 185 degrees.
Slice 1 cup of fresh mushrooms and brown in an enamel skillet with 1Tbl butter. Set aside for later
When roast has reached 185 degrees, remove roast from pot and place on baking sheet lined with foil for easy clean up. Turn the oven to broil. Lightly dust the ham with powder sugar. Place the roast back into the oven with the door open and watch carefully
Keep in the oven until the powder sugar bubbles and forms a glaze over the roast. This should take less than 10 minutes. Turn the ham if necessary to prevent over browning on one side
While the roast is glazing in the oven, drain the broth into a skillet. Throw away vegetables and herbs. You should have about 4 ½ cups of liquid.
Return to skillet and turn the skillet on high and let the stock reduce down to 3 cups. Stir occasionally to keep crusts from forming on the side.
Put 2 Tbl of broth into a small cup, add 1 Tbl. Corn starch, mix well. When the broth is reduced to 3 cups, add the cornstarch mix, stirring constantly to keep from clotting. Keep heating until desired thickness is achieved
Add the mushrooms and stir in 2 Tbl butter.
Slice the roast thinly and pour the mushroom gravy on top. Serve with Parsley Potatoes and green beans.
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