Pork Shoulder Confit, Wild Rice, Parsley Root Pure, Cheerwine Glaze

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Recipe courtesy of Old Edwards Inn and Spa

2# pork shoulder
1 cup green salt (3/4 cup kosher1/4cup herbs processed in robocoupe)

Portion pork shoulder into 4 -8 oz portions. Liberally season with green salt. Leave to rest overnight. Rinse next day cover with pork fat and place in oven at 180F and cook until tender about 3 hours. Remove pork and let rest.

1-2 lt Cheerwine soda
¼ cup dried cherries

Meanwhile add Cheerwine and cherries to a pot and reduce to about 1.5 cups place in blender puree until smooth and strain through chinois

2 cups wild rice
3 cups chicken stock
3 cups water
1tb grapeseed oil
¼ cup brunoise carrots
¼ cup brunoise celeriac
¼ cup brunoise onions
¼ cup toasted walnuts

In a 8 qt pot sweat off brunoise of veg until tender add rice toast for 2 mins add stock and salt and pepper. Bring to a boil and simmer until rice is tender about 45 mins. let cool slightly add toasted pecans.

4 ea parsley roots peeled and rough diced
1 small onion peeled/rough diced
2 tb butter
3 cups chicken stock
1 cup heavy cream

Sweat small diced onion add salt and pepper until translucent in butter add diced parsley roots sweat until soft add stock and cream bring to a boil cook until tender about 20 mins, Place in a blender puree until smooth strain through chinois.

4-ea parsley roots peeled/sliced thin on mandolin
12-ea baby round carrots peeled tops removed

Bring 2 pots of water to a boil salt liberally add carrot to one and parsley root to the other cook both vegetables until tender remove with a slotted spoon and place in icewater bath til completely cool.

¼ cup vegetable stock
2tb unsalted butter
1 tsp chopped thyme

Place sliced parsley roots and carrots in a pan with ¼ cup vegetable stock and 2 tablespoons butter add salt and pepper glaze vegetables finish with thyme.

½ cup pork jus

To finish place shoulder in pan with clarified butter sear all sides add ½ cup glaze evenly being careful not to burn glaze. Remove from pan let rest. Place parsley root puree on warmed plate push add wild rice to center of plate place glazed veg around rice slice meat put on top of rice sauce shoulder with pork jus and drizzle Cheerwine glaze around plate. ENJOY!

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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 70+ countries across 6 continents. She is also the founder and editor of ‘Go Eat Give’ and author of ‘Beato Goes To’ series of children’s books on travel.