Black Truffle Pork and Vegetables
Pork shoulder, potatoes, and other vegetables are cooked together in a big pot on the stovetop and then in the oven. The dish gets its flavor from black truffle salt, oil, and butter.
The cooking liquid is used to make a sauce to serve with the pork and vegetables.
The result is a hearty meal with tender pork and vegetables.
By Nadia Kovalenko
Posted October 27, 2026Share
Time
Calories
Servings
Difficulty
Description
Pork shoulder, potatoes, and other vegetables are cooked together in a big pot on the stovetop and then in the oven. The dish gets its flavor from black truffle salt, oil, and butter.
The cooking liquid is used to make a sauce to serve with the pork and vegetables.
The result is a hearty meal with tender pork and vegetables.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 16
1 (2 pound) pork shoulder
black truffle salt to taste
freshly ground white pepper to taste
1 tablespoon olive oil, or more if needed
2 tablespoons black truffle oil, or more to taste
4 tablespoons black truffle butter, divided
8 large red potatoes, cut into large chunks
3 yellow onions, coarsely chopped
3 large parsnips, peeled and chopped
2 stalks celery, chopped
10 large white mushrooms, quartered
4 cloves garlic, minced, or more to taste
1 cup white wine
2 cups vegetable broth, or more as needed
2 tablespoons all-purpose flour
0.25 cup roughly chopped fresh Italian parsley
Instructions
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1
Preheat the oven to 190 degrees C.
-
2
Dry the pork shoulder with towels and season with black truffle salt and white pepper.
-
3
Heat olive oil and black truffle oil in a large Dutch oven. Brown the pork shoulder on all sides and set it aside.
-
4
Melt 2 tablespoons of black truffle butter in the pot. Add potatoes and season with salt and pepper. Cook until they are golden brown, then set them aside.
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5
Add onions, parsnips, and celery to the pot. Cook until they are soft, then add mushrooms and garlic. Cook for a few more minutes, then set the vegetables aside.
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6
Pour white wine into the pot and scrape up the browned bits. Add the pork back to the pot with the potatoes and enough vegetable broth to cover them.
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7
Cover the pot and bake for 45 minutes. Flip the pork and bake for another 45 minutes. Then add the cooked vegetables and bake until the pork is done and the vegetables are tender.
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8
While the pork is finishing, melt the remaining black truffle butter in a saucepan. Whisk in flour to make a paste, then gradually add some of the cooking juices, whisking until smooth. Bring the sauce to a simmer and cook until it thickens.
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9
Serve the pork with the vegetables, potatoes, and sauce. Sprinkle with chopped fresh parsley.
Nutrition Facts
Servings 8
Amount Per Serving
-
Calories 649 kcal
% Daily Value *
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Total Fat 23g
-
Saturated Fat 9g
-
Cholesterol 60mg
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Sodium 236mg
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Total Carbohydrate 87g
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Dietary Fiber 13g
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Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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