Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 325° F. Cut the pork shoulder into cubes. Add a splash of oil to a dutch oven and saute pork on all sides until browned. Add the chicken stock, white wine, peppercorns, thyme and bay leaves and salt and pepper to taste. Cook for 3 – 4 hours until the pork is fork tender. If you do not have a dutch oven, saute pork in a frying pan and then transfer to a baking dish and cover tightly with aluminum foil. Strain out the meat and shred it, and save the braising liquid.

Dice the onion and the garlic. Peel the potato and grate it. Finely chop the mushrooms. Measure out the spices, butter and ground pork.

In a large frying pan, heat the butter and start to cook the onions over medium heat. Cook until translucent. Add the mushrooms and the potatoes and cook until softened. If needed, add additional braising liquid to the pan to keep the potatoes from sticking. Add the ground pork, and cook until cooked through, continually breaking up the pork. Add the spices, pepper and salt to taste.

Mix together the shredded pork and the ground pork mixture, and add additional braising liquid if needed to make sure the mixture is not dry. It should not be runny, but a bit wet so it is very moist.

Preheat the oven to 350° F.

Roll out half of the pie dough enough to fill the bottom of the pie plate. Fill the tourtiere with all of the filling. Roll out the second pie crust and drape overtop of the pie plate, and tuck the edges underneath the first pie crust. Crimp the edges. Poke a few slits in the top for the pie to steam.

Brush the pie with an egg yolk mixed with 1 tablespoon of water. Cook for 60 – 80 minutes until golden brown and pastry is cooked through.