Menu Ideas

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.

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.

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.