January 5, 2014
Slow-Roasted Pork Shoulder With Bacon Broth And Corn Bread
This slow-roasted pork shoulder is paired with homemade bacon broth and corn bread for a hearty meal.
- In a large bowl, combine the pork, four of the garlic cloves, and the thyme, season with salt and pepper, and rub the mixture all over the pork. Cover the meat tightly with plastic wrap and refrigerate for at least an hour or up to a day.
- Preheat the oven to 250°F.
- Unwrap the pork and discard the garlic. Put the meat in a roasting pan and cook in the oven until the meat’s internal temperature reaches about 190°F, about 5 hours. Let the meat cool a little, then pull it into large pieces.
- Meanwhile, about 30 minutes before the pork is ready, make the sautéed cabbage. In a large pot, heat the oil over high heat. Add the savoy and red cabbages and the remaining 2 garlic cloves, season with salt and pepper, and cook, stirring often, until the edges of the cabbage are browned, about 5 minutes.
- Add about a cup of water and continue to cook until the cabbage is crisp-tender, about 5 minutes more. Stir in the vinegar and Aleppo pepper. The cabbage should have a slight vinegary bite and a little heat; add more vinegar and/or Aleppo pepper if needed. Serve the pork in bowls with the cabbage, bacon broth, and corn bread.
- In a large pot, heat the oil over medium heat. Add the bacon, onion, shallots, and garlic and cook, stirring often, until the onions are softened, about 10 minutes. Increase the heat to medium-high, add the cabbage and carrot, and cook until the vegetables are wilted, about 3 minutes more.
- Drain any excess fat, then add the apple, thyme, and broth. Bring to a gentle simmer and cook for 45 minutes.
- Pass the broth through a fine mesh strainer into a container and season with salt and pepper. Once cooled, the broth will keep, covered, in the refrigerator for about 5 days; it can be frozen for up to 3 months.
- Preheat the oven to 350°F, with a rack in the middle position. Butter a mini-muffin pan (20 “holes”).
- In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. In a medium bowl, work the butter and sugar together with the back of a wooden spoon until smooth. Work in the honey and maple syrup, then stir in the egg until completely combined. Gently stir in the dry ingredients and milk, alternating the two, with 3 additions of the dry ingredients and 2 of the milk. Don’t overmix the batter; lumps are okay.
- Spoon the batter into the prepared pan. Bake until the corn bread is deep golden brown and slightly hard, about 20 minutes. Unmold onto a wire rack and let cool slightly. Once cool, the corn bread will keep, tightly covered, for up to 4 days. Makes 20 mini muffins.