Hopefully this isn’t too blasphemous! Description is below:
– **Pork shoulder**: 24hr dry brined, then rubbed with garlic/onion/fresh black pepper/paprika/brown sugar/fresh crushed fennel seed. Smoked at 250 over cherry until ~170 internal, then foil wrapped and into the oven until ~204, rested for an hour then shredded.
– **Sauce**: Base of olive oil + smoked pork drippings, slowly heated with thin-sliced garlic and crushed basil. Then ran San Marzano tomatoes through a food mill and added, along with a generous grating of parmigiano reggiano. After the pork was unwrapped, I poured in some additional pork drippings. Result was a very fresh, meaty sauce with a hint of smoke. It sat overnight refrigerated with the pork bone in it as well.
– **Ravioli filling**: diced the pork into finer pieces and combined with ricotta cheese, egg, parmigiano reggiano, and chopped parsley.
3 Comments
Hopefully this isn’t too blasphemous! Description is below:
– **Pork shoulder**: 24hr dry brined, then rubbed with garlic/onion/fresh black pepper/paprika/brown sugar/fresh crushed fennel seed. Smoked at 250 over cherry until ~170 internal, then foil wrapped and into the oven until ~204, rested for an hour then shredded.
– **Sauce**: Base of olive oil + smoked pork drippings, slowly heated with thin-sliced garlic and crushed basil. Then ran San Marzano tomatoes through a food mill and added, along with a generous grating of parmigiano reggiano. After the pork was unwrapped, I poured in some additional pork drippings. Result was a very fresh, meaty sauce with a hint of smoke. It sat overnight refrigerated with the pork bone in it as well.
– **Ravioli filling**: diced the pork into finer pieces and combined with ricotta cheese, egg, parmigiano reggiano, and chopped parsley.
Sbocco
I thought it was a puke. it sucks