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

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7 hours

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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