2 tablespoons vegetable oil
1 medium onion, peeled and sliced
1 medium carrot, sliced
2 medium potatoes, peeled and cubed
3 tablespoons all-purpose flour
2 teaspoons oyster sauce
1 teaspoon brown balsamic vinegar
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
3 teaspoons wine or liquor
3 tablespoons beef bouillon cubes
3 tablespoons yellow mustard
1 cup sliced white onions
1/4 teaspoon salt
Peel the onion and carrot and place in a large mixing bowl. Pull well together and place a layer into each serving dish. Divide into 2 bowls, dredge with damp kitchen towel, and season with salt.
Roast meat in a large 10x15 inch glass baking dish, turning frequently over high heat, until it has caramelized on all sides, about 2 hours. (Note: if using dry rub, just leave the shrimp around.)
Dredge reserved soy sauce, brown sugar, Worcestershire sauce, chicken bouillon cubes, for 1 minute in salt before reroasting meat.
Return the mushroom slices to the popcorn paper marinade in saucepan, and pour over the pork. Return that layer to the bag, add oyster sauce, water and bouillon cubes, and place in the main saucepan with the mushrooms. Stir in Worcestershire sauce, wine, beef bouillon and yellow mustard.
Once cooked, add the onions and carrots while stirring along the way. Saute for about 15 minutes.
Return pork and vegetables to the bowl with reserved mushrooms and mushrooms. Slice, quarter and serve. Season with salt and pepper to taste.