BBQ Pork Shoulder with Braised Greens, Coffee
Allison Ahlfeldt
ingredients
- 4 pork shoulders, cut into 12 oz pieces
- 4T ground coffee
- 12T barbeque spice
- Oil for cooking
- 1 carrot, chopped small
- 1 large onion, chopped small
- 2 star anise
- 2 cloves
- 2 chilies fresh or dried
- Salt and pepper to taste
- 1 cup cider vinegar
- 1 qt veal or duck or dark chicken stock
- Local Mango Salad:
- 1 bunch swiss chard, destemmed, cut into ribbons
- 2T bacon fat or 1/4 cup bacon, chopped
- 1/2 onion, minced
- 1t garlic, minced
- A few pinches salt and pepper
- A few splashes hot pepper vinegar or a spicy vinegar
- 2 mangos, diced small
- A few drops white truffle oil
- 1/4 cup cilantro stems, chopped tightly
- 1 lime, juiced (use only half)
directions
- 1
BBQ Pork Shoulder with Braised Greens, Coffee:
- 2
Season the pork with the coffee and barbeque spice and sear golden brown in cooking oil. Remove the pork to a paper towel and add the carrots and onion to the pan; toast the spices in the pan as well. Deglaze with the cider vinegar and add the pork back to the pan, then the stock, bring to a boil and then simmer with a lid on the pot for 2 hours or until tender. Strain the liquid and either reduce or serve as is.
- 3
Local Mango Salad:
- 4
Clean and cut the swiss chard into hair-like ribbons. Sweat the bacon or warm the fat and add the onion and garlic until it gives off a nice aroma. Season with salt and pepper.
- 5
Add the swiss chard and cook quickly, finish while the greens are bright, but cooked then add the vinegar right before serving.
- 6
Chop mango and marinate with oil, cilantro stems and lime juice.
Source: Allison Ahlfeldt & Adam Compton
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