Braised Pork Shoulder With Chanterelles

By Food52
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2 – 2 ½ pound pork shoulder roast

Salt and pepper

Grapeseed oil (I prefer it for the higher smoking point.)

3 large shallot lobes, sliced

6 gloves of garlic, peeled and sliced

3 tablespoons fresh marjoram leaves, divided

1 cup homemade chicken or turkey broth, warmed

2 bay leaves

1 cup red wine

1 tablespoon fresh thyme leaves

2 cups coarsely chopped chanterelles, loosely packed

1/8 teaspoon Escoffier Spice (posted here on food52) or "white curry" blend (see below)

¼ cup Madeira

2 tablespoons heavy cream, or more, to taste (optional)

A handful of fresh parsley leaves, coarsely chopped

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