Pork Shoulder With Mustard-Mushroom Gravy

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Ingredients for 8 servings

3 tablespoons vegetable oil

4 cups chopped onions

2 cups chopped peeled carrots (about 12 ounces)

1 1/2 teaspoons dried thyme

1 bay leaf

4 1/2 cups (or more) canned low-salt chicken broth

2 cups dry white wine

1 7 1/2-pound picnic pork shoulder roast, trimmed of rind and all but 1/8-inch-thick layer of fat

6 tablespoons (3/4 stick) butter, room temperature

1/2 pound fresh shiitake mushrooms, stemmed, coarsely chopped

6 ounces crimini mushrooms, coarsely chopped

1/4 cup unbleached all purpose flour

3 tablespoons Dijon mustard

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