Oven: 375 F
Salt/Pepper meat.
Sear meat in 2 tbsp. EVOO on all sides. Drain.
Onions, orange juice, zest, pork shoulder in casserole, drizzle evoo and herbs.
Cover with foil or lid.
Cook 20 minutes, then reduce heat to 300F, bake until inside tem is
155-160F. (1 1/2 - 2 hours)
If meat is browning too fast, turn the heat down.
Check for caramelization and the meat has pulled back a bit.
Remove meat and onions, add wine and mushrooms, simmer on stove-top, reduce. Add
crème fraiche- the sauce should turn caramel color.
Carve into thickish chunks, pour sauce over.