Sourcing organic protein and working with large cuts is both responsible and delicious, yielding unsurpassed flavour and value. The only way for the choice of protein to be improved is through consumer voice, so don’t be bashful with your butcher.
10 lb (4.5 kg) organic pork shoulder, bone in and skin on (ask for skin to be scored)
1/2 cup (125 mL) salt
1/4 cup (60 mL) black pepper, crushed
3 green apples, cut into quarters
1 green apple, a tart variety
1/2 cup (125 mL) almonds, whole, skin on, toasted in 350 F (180 C) oven for 10 minutes
2 shallots, minced
1 bunch scallion, washed, trimmed, and cut into julienne
1 clove garlic, minced
1/4 cup (60 mL) almond oil
2 lemons, zested and juiced
Mix together salt and black pepper. Rub over pork shoulder and let marinate, covered, in refrigerator overnight. Take pork out of fridge 2 hours before you plan to roast it.
Wash excess marinade from pork and dry with paper towels. In roasting pan, make a layer of the 3 quartered apples; place pork atop. Cover pork with parchment paper; cover whole pan with foil. Place into preheated 190 F (95 C) oven and cook for 12 hours. This is best done overnight; as long as you set the temperature correctly, you have nothing to worry about. When done, remove from oven, remove foil, and let rest for an hour. Remove pork from pan and place on platter; keep warm.
Pour pan juices through strainer and push cooked apple through. Skim off as much grease as possible and bring to boil. In a pot over medium-high heat, cook until slightly syrupy and reduced in volume by 50 percent. Taste sauce for seasoning and adjust as necessary.
While pork is resting, slice remaining apple as thinly as possible and toss with almonds, shallots, scallions, almond oil, lemon juice, and lemon zest. Season to taste with salt and black pepper; set aside. Serve on 6 warm dinner plates with slices of pork drizzled with sauce and topped with apple salad.
Source: "Fuel Restaurant", alive #307, May 2008
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