Recipe by Damon Lee Fowler, featuring

with Salt Table’s Wild Porcini Mushroom Salt, Peppercorn Medley and Herbes de Provence

The Salt Table’s Wild Porcini Mushroom Salt infuses this stew with deep mushroom flavor without the trouble of reconstituting dried porcini mushrooms and straining their soaking liquid to remove the sand. The Salt Table’s Herbes de Provence provides nicely balanced Provencal flavor without having a host of different condiments and herbs.

Serves 6


  • 3½ pounds boneless pork shoulder (Boston butt), trimmed well and cut into 2-inch pieces
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons unsalted butter
  • Salt Table Wild Porcini Mushroom Salt
  • Salt Table Peppercorn Medley in a mill
  • 1 tablespoon Salt Table Herbes de Provence
  • 1 large yellow onion, trimmed, split lengthwise, peeled, and diced small
  • 1 large or 2 medium cloves garlic, lightly crushed, peeled, and minced
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine
  • About 1-to-1½ cups beef broth
  • 1 recipe Sautéed Mushrooms with Porcini Salt (recipe follows)
  • 2 tablespoons finely minced flat-leaf parsley


  1. Wrap the pork in several layers of paper towels and pat dry. Put the oil and butter in a large, deep skillet over medium high heat. Add enough pork to the pan to fill it without crowding and brown it well on all sides. Remove it to the slow cooker, and repeat with the remaining meat. When all the meat is browned, season it well with Porcini Salt and Pepper Medley and sprinkle the Herbes de Provence evenly over it.
  2. Adjust the heat to medium, spoon off all but 2-3 tablespoons of the fat from the pan and add the onion. Sauté until softened and golden brown at the edges, about 5 minutes. Add the garlic and toss until fragrant, about half a minute longer. Sprinkle in the flour and stir until smooth and bubbly. Slowly add the wine, stirring constantly, and bring it to a simmer, then stir in 1 cup of the broth. Bring it back to a simmer, stirring constantly, and cook until it’s lightly thickened, then pour it evenly over the pork in the slow cooker.
  3. Add enough broth to barely cover the meat, cover the cooker, and turn the setting to high. Let it heat until it’s bubbly, about 30 minutes, then reduce the setting to low and cook until the pork is fork tender, about 4-6 hours.
  4. The stew can be prepared to this point up to four days ahead. Let it cool completely, transfer it to a storage container, cover tightly, and refrigerate. Reheat it gently in a heavy-bottomed pot over medium-low heat, thinning the sauce, if it’s too thick, with a few spoonfuls of water.
  5. Prepare the Sautéed Mushrooms, immediately fold them into the stew, and serve hot, garnished with parsley and accompanied by crusty bread.

Sautéed Mushrooms

Serves 4 as a side dish


  • 1 pound small brown (crimini) mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • Salt Table Wild Porcini Mushroom Salt
  • 1 tablespoon finely minced flat leaf parsley, optional (for garnishing if used as a side dish)


  1. Wipe the mushrooms clean with a dry paper towel and thickly slice them. Put the oil and butter in a deep skillet or sauté pan and turn on the heat to medium. When the butter is melted and the fat is quite hot, add the mushrooms, rapidly tossing. Raise the heat to medium high.
  2. Sauté, tossing often, until the mushrooms are beginning to color on the edges. Season well with Porcini Salt, toss, and cook half a minute longer. Turn off the heat. Taste and correct the salt. If serving as a separate side dish, sprinkle with parsley and serve hot. If using in Pork Provencal, immediately add it to the stew.


Suggested Seasonings

Wild Porcini Mushroom Sea Salt

Peppercorn Medley

Herbs de Provence – No Salt