Recipe: Roasted Organic Pork Pork Shoulder
Serves 6 (can be increased or decreased directly)
10 lb Organic Pork Shoulder, bone in and skin on, ask the butcher to score the skin for you
1/2 cup salt
1/4 cup black pepper, crushed
1/2 cup whole almonds (skin on) toasted in the a 350F oven for 10 minutes
2 shallots, minced
1 clove garlic, minced
1/4 cup almond oil
2 lemons, zested and juiced
In a roasting pan large enough to hold the pork and the quartered apple. Wash off the excess marinade off the pork and dry with paper towels. Place the pork on top of the apple. Cover the pork with a piece of parchment paper and then cover the whole pan with foil. Place into a pre heated 190 F oven and cook for 12 hours, this is best done overnight. As long as you have an oven in good condition, and you set the temperature correctly you have nothing to worry about. When done take it out of the oven and take off the foil and let it rest for an hour. Take it out of the pan and place on a platter and keep warm. Strain all of the juices through a strainer and push on the solids to push the cooked apple through as well. Try to take off as much of the grease as possible and bring to a boil. Cook until it is slightly syrupy and reduced in volume by 50 percent. Taste the sauce for seasoning and adjust to your tastes.
While the pork is resting. Slice the apple as thinly as possible and toss with almonds, scallions, almond oil, lemon juice and lemon zest. Season to taste with salt and black pepper and set aside.
On six warm dinner plates, place slices of appropriate portions of pork and top with the apple salad. Drizzle some of the pork sauce onto the meat and serve.