Varaždinska Pečenka with Creamy Mushroom Sauce

Ingredients

• 2 kg (4.4 lbs) pork shoulder 2 kg (4.4 lbs) pork shoulder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 500g (1 lb) fresh mushrooms, sliced 500g (1 lb) fresh mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• 125ml (1/2 cup) heavy cream 125ml (1/2 cup) heavy cream
• 60ml (1/4 cup) white wine (optional) 60ml (1/4 cup) white wine (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 8g (total), 3g (sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, olive oil, paprika, dried thyme, dried rosemary, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the pork shoulder, ensuring it is evenly coated. Let it marinate for at least 2 hours or overnight in the refrigerator.
4. 4.
   Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a drizzle of olive oil and sear the pork shoulder on all sides until browned.
5. 5.
   Transfer the skillet or roasting pan to the preheated oven and roast the pork for approximately 2.5 to 3 hours, or until the internal temperature reaches 70°C (160°F).
6. 6.
   While the pork is roasting, prepare the mushroom sauce. In a separate skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
7. 7.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
8. 8.
   Sprinkle the flour over the mushrooms and onions, stirring well to coat. Cook for an additional minute to cook off the raw flour taste.
9. 9.
   Slowly pour in the chicken broth and white wine (if using), stirring constantly to avoid lumps. Allow the sauce to simmer for a few minutes until it thickens slightly.
10. 10.
    Reduce the heat to low and stir in the heavy cream. Simmer for another 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste.
11. 11.
    Once the pork is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
12. 12.
    Serve the sliced pork with the creamy mushroom sauce on the side. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Fresh mushrooms — Use a combination of different mushroom varieties, such as cremini, button, or shiitake, to enhance the depth of flavor in the sauce.
• White wine (optional) — The white wine adds a subtle tang and complexity to the mushroom sauce. If preferred, it can be omitted or replaced with additional chicken broth.

Tips & Tricks

• For a crispy exterior, you can briefly broil the pork roast for a few minutes after it has finished roasting.
• If you prefer a thicker sauce, you can increase the amount of flour used in the mushroom sauce.
• Leftover Varaždinska Pečenka makes delicious sandwiches. Simply slice the cold roast and serve it on crusty bread with a dollop of the mushroom sauce.

Serving advice

Serve Varaždinska Pečenka with creamy mushroom sauce alongside traditional Croatian side dishes like roasted potatoes, sautéed cabbage, or pickled vegetables. Add a fresh green salad to balance the richness of the dish.

Presentation advice

Arrange the sliced pork shoulder on a platter, drizzle some of the mushroom sauce over the top, and garnish with fresh herbs such as parsley or thyme. Serve the remaining sauce in a separate gravy boat for guests to help themselves.