SMOKED PORK SHOULDER, TOMATO & WATERMELON “PANZANELLA” AND SAFFRON VINAIGRETTE

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 bowl.
• 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.