Logo

Smoked Pork Shoulder, Tomato & Watermelon “Panzanella” and Saffron Vinaigrette

420 MINS

Description:

Chef Seamus Mullen’s Worlds of Flavor® recipe featuring Farm Promise® Pork Shoulder, smoked to perfection with sweet tomato & watermelon panzanella and saffron vinaigrette.

Trend Info:

  • Saffron is only in the adoption trend phase with a lot of potential to grow. (Datassentials SNAP 2019)
  • Pork Shoulder 4-year growth trend is 19% (Datassentials SNAP 2019)

Pain Points It Solves:

✓ On Trend
✓ BBQ Inspired
✓ Clean Label
✓ Plant-forward

Day Part:

Lunch
Dinner

TOTAL PREP & COOK TIME:

420 Minutes

Recipe Serving Size:

8

Application:

  • Appetizers
  • Entree

Product:

  • Boneless Pork Shoulder

Cooking Technique:

  • Slow Smoked

Ingredients:

  • **Smoked Pork Shoulder
  • Boneless Farm Promise® pork shoulder(about 6 pounds) 1ea.
  • Maple syrup 4Tbsp.
  • Sea salt as needed
  • Pepper as needed
  • Sumac 2 Tbsp.
  • Za’atar spice 4 Tbsp.
  • White wine 1 cup
  • **Saffron Vinaigrette
  • Raw cider vinegar 1 cup
  • Saffron threads 8 ea.
  • Raw honey 1 Tbsp.
  • Garlic clove, grated on a microplane 1 ea.
  • Grainy dijon mustard 1 tsp.
  • Extra-virgin olive oil 2 cups
  • Coarse sea salt as needed
  • Black pepper, freshly ground as needed
  • Fresh mint, thyme, basil, tarragon, and parsley leaves 1 bunch each
  • **Panzanella
  • Smoked Pork Shoulder
  • Heirloom tomatoes, large, cored and cut into 1” chunks 4 ea.
  • Watermelon chunks (about 1” each) 1 cup
  • Watermelon radish, cut into paper-thin slices with a mandolin 1 ea.
  • Pecans, toasted ½ cup
  • Garlic Chives or Scallions, thin sliced ¼ cup
  • Shallot, cut into paper-thin slices with a mandoline, rings separated 1 ea.
  • Coarse sea salt and parsley leaves as needed
  • Olive Oil

Instructions:

  • **For the Smoked Pork Shoulder:

  • Pre-heat smoker to 250°F.  Brush the pork shoulder with maple syrup, then season thoroughly with salt, pepper, sumac and Za’ataar spice blend and smoke for 3 hours until internal temp reaches 155°F. Line a sheet pan with two large pieces of aluminum foil in a cross pattern and place the pork shoulder in the middle, then lift up the edges to form a packet. Add in the white wine, seal up the packet and return to the smoker for another 3 hours until the internal temperature reads 190°F. Remove from heat and set aside to rest, then pull the meat and re-season as needed.

  • **For the Saffron Vinaigrette:

  • Whisk the vinegar, saffron, honey, garlic, and mustard until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified. Season to taste with salt and pepper.

  • **For the Panzanella:

  • Combine the pulled pork shoulder, tomatoes, watermelon, watermelon radish, pecans, garlic scapes, and shallot in a large bowls. Season with salt and toss well. Drizzle with the dressing and toss until everything is evenly coated. Divide among serving dishes and finish with the herbs and olive oil. Serve immediately.

Suggested Sides:

  • Bread or Roll
Find what you're looking for?

Get in touch.

Have questions about Clemens Food Group? Want to learn more about our products or our commitments? We’d love to hear from you.




SUBMIT