Tourtière du Shack

Name: Tourtière du Shack
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 680 grams boneless pork shoulder (Boston butt), cut into 2 pieces; 8 mediums button mushrooms, stemmed and finely chopped; 0 teaspoons cinnamon; 118 milliliters dry white wine; 1 large egg yolk, beaten to blend; 8 servings All-purpose flour (for surface); 4 garlic cloves, chopped, divided; 0 teaspoons ground cloves; 567 grams ground pork; 8 servings Kosher salt; 355 milliliters low-salt chicken broth; 5 whole black peppercorns plus freshly ground black pepper; 177 milliliters grated, peeled russet potato; 5 sprigs thyme; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Tourtière du Shack a try. This recipe makes 8 servings with 381 calories, 34g of protein, and 20g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have , ground pork, russet potato, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pulse flour, butter, and salt in a foodprocessor until pea-size pieces of butterform.

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Butter

All Purpose Flour

Salt

Transfer to a medium bowl.

Equipment you will use

Bowl

Add 1/4 cupice water and stir just until shaggy clumpsform, adding more water by teaspoonfuls ifdry. Divide dough in half; flatten each halfinto a disk. Wrap disks in plastic wrap andchill for at least 2 hours. DO AHEAD: Doughcan be made 2 days ahead. Keep chilled.

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Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 325°F.

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Oven

Combinebroth, 1/2 chopped onion, 1 chopped garlicclove, whole peppercorns, thyme, and bayleaves in a medium pot.

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Peppercorns

Onion

Thyme

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Pot

Add pork shoulder;season with salt and pepper. Bring to asimmer over medium heat.

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Salt And Pepper

Pork Shoulder

Cover pot.

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Pot

Transfer to oven; braise untilpork shoulder is tender and shreds easily,about 2 hours.

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Oven

Remove from oven; let cool.

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Oven

Transfer pork shoulder to a work surface.Shred meat with your fingers and transfer toa medium bowl. Strain pan juices through afine-mesh sieve; add 1/2 cup juices to pork;discard solids in strainer.

Ingredients you will need

Pork Shoulder

Meat

Pork

Equipment you will use

Sieve

Bowl

Frying Pan

Melt butter in a large skillet over mediumheat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add remaining 1 chopped onion and3 chopped garlic cloves; cook, stirring often,until soft, 5-7 minutes.

Ingredients you will need

Whole Garlic Cloves

Onion

Add mushrooms;cook, stirring often, until almost all liquidis evaporated, 5-7 minutes.

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Mushrooms

Add wine; stir,scraping up browned bits. Bring to a boil;cook, stirring often, until liquid is almostevaporated, about 5 minutes.

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Wine

Add ground pork, cinnamon, and cloves.Cook, stirring to break up into small pieces,until pork is cooked through, about 5 minutes.

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Ground Pork

Cinnamon

Clove

Pork

Add potato. Cook until potato is soft,about 10 minutes.

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Potato

Remove from heat. Stir inshredded pork with juices. Season to tastewith salt and pepper; let cool slightly. Chilluntil cold, about 1 hour. DO AHEAD: Can bemade 1 day ahead. Cover and keep chilled.

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Salt And Pepper

Pork

Roll out 1 dough disk on a lightly flouredsurface into a 12" round.

Ingredients you will need

Dough

Roll