For pork shoulder:
5 pounds pork shoulder
 ADDIE BROYLES/Cox Newspapers Addie Broyles AMERICAN-STATESMAN
From left, Ian Knox, Scott Schnelle and Bobby Johnson pick off meat from the head of the pig that was roasted for the wedding reception of Knox and his wife, Addie Broyles. For a larger, high resolution image, click HERE |
1/4 cup grapeseed oil
24 oz. chicken stock
1 carrot, small-diced
1 celery stalk, small-diced
1 yellow onion, small-diced
2 cups white wine (or whatever you're drinking that day)
1/4 cup garlic cloves
1/4 cup thyme (whole, stems included)
Salt and pepper to taste
For white bean salad:
48 oz. chicken stock
1 bay leaf
1 pound cannellini white beans (soaked in 2 gallons of cold water overnight)
kosher salt and black pepper to taste
2 cups cherry tomatoes
2 cups corn, fresh-shucked and cut from cob
1 cup nicoise olives, pitted
1/4 cup red wine vinegar
1 cup extra virgin olive oil
1/2 cup mixed garden herbs (basil, parsley, cilantro, etc.)
Preheat oven to 225 degrees. Heat a large, heavy-bottom stainless steel pan over medium-high heat. Season the pork shoulder with salt and fresh cracked black pepper. Add grapeseed oil to preheated pan and brown pork evenly on all sides until golden brown.
Once pork shoulder is browned, remove shoulder from pan, leaving oil in pan. Place the pork shoulder in a shallow roasting pan. Add carrot, celery and onion and brown slightly. Once soft, deglaze pan with wine wine and cook until dry.
Add the vegetables to the roasting pan; add garlic cloves, thyme and 24 ounces chicken stock. Place the pan in preheated oven and roast for 6 hours, or until shoulder is soft, but not falling apart. Remove pork from pan, and strain the vegetables from the roasting juices. Reduce the juices by half and reserve for saucing.
For the bean salad, combine 48 ounces of chicken stock, bay leaf and presoaked white beans in a large stock pot and season with kosher salt as needed.
Cook beans over low-medium heat until soft, but not mushy. Once beans are cooked, remove from stock and allow to cool. This can be done up to two days in advance if needed.
To finish salad, in a large mixing bowl, add beans, cherry tomato, corn kernels and olives. Toss with red wine vinegar and extra virgin olive oil. Adjust seasoning as needed with kosher salt and fresh cracked black pepper.
To finish dish, serve family-style on a large platter. The bean salad goes in center of plate. Gently slice pork shoulder; place pork on top of bean salad and garnish with your reserved sauce and roughly chopped garden herbs. Serves 8.
— Jason Dady, chef/owner of the Lodge Restaurant at Castle Hills, BIN 555, Tre Trattoria and Two Bros. BBQ Market in San Antonio
Mojo marinade
6 heads of garlic
2 Tbsp. salt
1 Tbsp. black peppercorns (whole)
2 Tbsp. oregano
1 quart sour orange juice (if you can't find sour orange, combine two parts orange juice with one part lemon and one part lime. If it doesn't taste very tart, add a little white vinegar.)
Combine 10 cloves of garlic, 1/2 teaspoon salt, black peppercorns and oregano in a mortar. Mash them into a paste with the pestle. Scoop the paste into a separate bowl. Continue this process until all of the garlic is mashed.
Stir in sour orange juice. Let sit at room temperature for 30 minutes or longer. Use immediately to season the pig or refrigerate for later use.
— 'Three Guys From Miami Cook Cuban'
Addie Broyles writes for the Austin American-Statesman. E-mail: abroyles(at)statesman.com.
