Directions
- 1Season pork well with salt and pepper.
- 2Sear the seasoned pork hard on all sides in neutral oil.
- 3Remove pork and drain off fat from the pot.
- 4Add the pork back to the pot, then add cider, stock, and seasonings.
- 5Bring the mixture to a high simmer, then cover and bake at 325°F for 2.5 hours.
- 6Fry onions at 350°F and season with salt.
- 7Add parsnips to a pot and cover with cream.
- 8Simmer the parsnips until the cream is thickened.
- 9Blend the parsnips and season to taste.
- 10Once the pork is out of the oven, strain half of the sauce and simmer until thickened to desired consistency.
- 11Plate the dish as seen.
Ingredients
- 3 lbs boneless pork shoulder
- 1.5 Tbsp neutral oil
- 0.67 Gal apple cider
- 3 Tbsp soy
- 2 cups chicken stock
- 1 Tbsp whole black pepper
- 4 bay leaves
- 1 cinnamon stick
- 1 star anise
- 1 Tbsp molasses
- 1 Tbsp salt
- 1 cup buttermilk
- 1 cup AP flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp white pepper
- 0.5 tsp paprika
- 0.125 tsp MSG
- 1 lb peeled and cut parsnips
- Cream to cover
- Salt to taste
Equipment
pot
Tips
- Season pork well with salt and pepper
- Strain half of the sauce and simmer until thickened to desired consistency
- Plate as seen
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