Braised Pork Shoulder with Chanterelles

Ingredients

• 2 – 2 ½ pound pork shoulder roast
• Salt and pepper
• Grapeseed oil (I prefer it for the higher smoking point.)
• 3 large shallot lobes, sliced
• 6 gloves of garlic, peeled and sliced
• 3 tablespoons fresh marjoram leaves, divided
• 1 cup homemade chicken or turkey broth, warmed
• 2 bay leaves
• 1 cup red wine
• 1 tablespoon fresh thyme leaves
• 2 cups coarsely chopped chanterelles, loosely packed
• 1/8 teaspoon curry powder or "white curry" blend (see below)
• ¼ cup Madeira
• 2 tablespoons heavy cream, or more, to taste (optional)
• A handful of fresh parsley leaves, coarsely chopped

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