Shiitake Dusted Pork Roast
FunGuy (Kenny) and I have been eating mushrooms for the last month and have come up with a fun, new way to utilize leftover mushrooms. every heard of shiitake dust? Well, it is what happens when you take shiitakes, dehydrate them and put them in a coffee grinder. The great thing is that you can do this with any of your favorite mushroom varieties. This dust is great for roasts, grilling, would be perfect if making gravy, and a nice thickener for soups or stews. It is very versatile and a flavorful addition to any meat dry rub! This recipe is AIP friendly, gluten-free, and very simple to make.
- Take your fully thawed pork roast and sprinkle with seasonings, add shiitakes dust and coat evenly.
- Place roast in the crockpot and cook on high heat, covered for 4-6 hours. (To prevent shiitake dust from burning add a little bit of water.)
- Serve with a side of veggies or as a sandwich and use the mushroom/pork gravy liquid as an Au jus for dipping.
Forest-raised pork roast is one of the best and most tender cuts of meat. The amount of collagen and gelatinous broth you are left with speaks volumes about its nutritional content. You cannot find this quality in stores! The collagen is a direct reflection of how often the animal moves and builds healthy fats and muscle fiber. We had this roast for 2 meals! The first was with a side of veggies (carrots & green beans) the second way was on some leftover ciabatta bread. There was a lot of fluid left in the crockpot after the roast was done and I hate to waste anything. There is so much flavor packed into that broth because of the pork alone and the shiitake dust adds even more nutritional value and a boost of flavor! Savory and simple.
If you have more mushrooms on hand I would recommend making this into a sub sandwich, much like a Philly cheesesteak. Onions, mushrooms, and pork roast together are truly exceptional!
Just be sure to save the broth. Make a gravy, or simply drink it.Save it and cook some fresh green beans with it. The flavors will be absorbed into the bean that doesn’t need any added seasonings.