Try your hand at this hearty meal from Oak at Fourteenth’s Chef Steve Redzikowski
Pork Shoulder with Farm Vegetables and Cilantro Jalapeño Vinaigrette
1. Make the Pork Shoulder
- 3-3½ pounds pork shoulder
- Chipotle powder
- Pork or chicken stock
- 1 carrot, peeled and chopped (1-inch pieces)
- 2 stalks celery, chopped (1-inch pieces)
- 1 onion, medium diced
- 2 heads garlic, cut in half
Rub the pork shoulder with salt and chipotle power and place on grill. Grill on all sides. Place pork shoulder in a slow cooker (or large roasting/braise pan) and cover with pork stock (or chicken stock) and add carrot, celery, onion and garlic. Place lid on slow cooker and set to low for 4 hours. (If using braise/roasting pan, cover and put into 250 F oven for 4 hours. ) When tender — but not falling apart — remove from liquid and grill again. Set aside.
2. Make the Cilantro Jalapeño Vinaigrette
- 3 jalapeños (seeds and all)
- 4 large garlic cloves
- 1 quart cilantro
- 1 bunch parsley
- ½ cup rice vinegar
- 1 cup olive oil
- 3 teaspoons salt
Add everything into the blender and blend until smooth. Set aside.
3. Make the Vegetables
- 6 farm (or Yukon gold) potatoes
- 5 farm onions, cut into quarters
- 3 cups of green beans
Place potatoes, about golf ball size, in a foil packet with olive oil, salt and pepper. Place foil packet over grill and cook until tender. Once potatoes are slightly tender, add farm onions and green beans. Close up foil packet and grill until the onions are slightly tender.
To Serve: Place the vegetables on a platter and top with the pork shoulder. Drizzle with vinaigrette.