Home > SMOKED PORK SHOULDER, TOMATO & WATERMELON “PANZANELLA” AND SAFFRON VINAIGRETTE
SMOKED PORK SHOULDER, TOMATO & WATERMELON “PANZANELLA” AND SAFFRON VINAIGRETTE
SMOKED PORK SHOULDER, TOMATO & WATERMELON “PANZANELLA” AND SAFFRON VINAIGRETTE
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 1ÔÇØ chunks 4 ea.
- Watermelon chunks (about 1ÔÇØ 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
Preparation:
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.
Suggested Sides:
Bread or Roll
Course:
Appetizer
Dinner
Lunch
Cooking Technique:
Slow Smoked