Tourtière du Shack

Ingredients

• 2  bay leaves 
• 1.5 pounds pork shoulder boneless cut into 2" pieces (Boston butt)
• 8 medium mushrooms stemmed finely chopped
• 0.1 teaspoon cinnamon 
• 0.5 cup wine dry white
• 1 large egg yolk beaten to blend
• 8 servings flour all-purpose (for surface)
• 4  garlic clove divided chopped
• 0.1 teaspoon ground cloves 
• 1.3 pounds ground pork 
• 8 servings kosher salt 
• 1.5 cups chicken broth 
• 5  peppercorns whole black freshly ground
• 0.8 cup baking potatoes grated peeled
• 5 sprigs thyme leaves 
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• oven
• pot
• sieve
• plastic wrap
• pie form

Directions

1. Pulse flour, butter, and salt in a foodprocessor until pea-size pieces of butterform.
2. Transfer to a medium bowl.
3. 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.
4. Preheat oven to 325°F.
5. Combinebroth, 1/2 chopped onion, 1 chopped garlicclove, whole peppercorns, thyme, and bayleaves in a medium pot.
6. Add pork shoulder;season with salt and pepper. Bring to asimmer over medium heat.
7. Cover pot.
8. Transfer to oven; braise untilpork shoulder is tender and shreds easily,about 2 hours.
9. Remove from oven; let cool.
10. 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.
11. Melt butter in a large skillet over mediumheat.
12. Add remaining 1 chopped onion and3 chopped garlic cloves; cook, stirring often,until soft, 5-7 minutes.
13. Add mushrooms;cook, stirring often, until almost all liquidis evaporated, 5-7 minutes.
14. Add wine; stir,scraping up browned bits. Bring to a boil;cook, stirring often, until liquid is almostevaporated, about 5 minutes.
15. Add ground pork, cinnamon, and cloves.Cook, stirring to break up into small pieces,until pork is cooked through, about 5 minutes.
16. Add potato. Cook until potato is soft,about 10 minutes.
17. 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.
18. Roll out 1 dough disk on a lightly flouredsurface into a 12" round.
19. Transfer to pie dish,leaving overhang. Fill with cooled meatmixture.
20. Roll out remaining dough disk intoa 10" round.
21. Place dough over meat filling.Fold overhang over top crust and crimpedges.
22. Brush crust with egg yolk.
23. Cut three2" slits in top crust. Chill for 1 hour.
24. Preheat oven to 400°F.
25. Bake tourtière for30 minutes. Reduce heat to 350°F; bake untilcrust is golden brown and filling is bubbling,40-50 minutes.
26. Let cool for 20 minutesbefore serving.