Mushroom Crusted Pork Shoulder with Stewed Plums

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves up to 8 people


5 pounds boneless pork shoulder
¼ cup kosher salt
¼ cup dried porcini mushroom powder

2 teaspoons coriander
2 each star anise
½ stick cinnamon
3 cloves
1 small knob ginger, chopped
1 each onion, thinly sliced
2 cloves garlic, chopped
4 each New Girl Tomatoes, chopped
1 bottle J RRV Pinot Noir
1 cup chicken stock or water
5 each Santa Rosa Plums, halved and seeded 


Preheat the oven to 325 F. Rub the pork shoulder with the salt and mushroom powder and set aside at room temperature for at least 15 minutes.

Toast the spices in the oven or a dry pan until fragrant. Wrap in cheesecloth with the ginger and tie with twine.

In a Dutch oven, lightly sear all sides of the pork shoulder, being careful not to burn the mushroom crust. Remove from pan and sweat the onions and garlic until tender. Add the tomatoes and cook for 2 minutes. Add the wine and reduce by half. Add the meat and its juices to the pan and cover with the chicken stock. Add the plums and the sachet of spices. Bring to a simmer before covering with a lid and placing in oven for 2-2 ½ hours or until pork is fork tender.

Remove the pork and the sachet of spices. Reduce the sauce to a gravy-like consistency. Serve the pork with the sauce, a simple green salad and toasted bread.