What an amazing event at Dreyer Farms last night!
It was so nice to meet (and feed) so many community members. We are so excited that so many of you signed up for our winter workshops at the farm. And since we had so many requests for the recipes, here you go!
- boneless pork shoulder (~4 lbs.) or bone-in pork shoulder (~7 lbs.)
- 1 onion
- 3 T. canola oil
- 3 cloves of garlic, sliced
- 1 T. each: ground mustard, paprika, brown sugar, kosher salt
- 1 tsp. each: ground coriander, ground pepper
- 1 T. Dijon mustard
- 1 c. white wine
- 3 c. chicken stock
- Preheat oven to 350 degrees.
- Heat canola oil over high heat. Meanwhile, pat pork dry with paper towel. Cut onion in half and rub cut side over the pork. Combine ground mustard, paprika, brown sugar, salt, pepper, and coriander in small bowl. Rub spice mixture over pork.
- Once oil is hot, almost smoking, place pork into pan and sear each side. This process should take about 10 minutes - each side seared for 2 minutes until a dark golden color.
- Remove pork from pan. Slice onion and place into pan along with garlic. Stir until softened. Add white wine and allow to boil until reduced to a small amount of liquid. Add in chicken stock. Place pork back into the pan, put a lid on the pot and allow to boil. Then place in preheated oven and cook until meat is falling off the bone or apart - or about 3 hours.
Kale and Brussels Sprouts Slaw
- 4 c. brussels sprouts
- 1 bunch of kale, ribbed and washed
- 1 carrot, grated
- any leftover stalks from broccoli or cauliflower, peeled and grated (optional)
- 1/3 c. neutral oil (canola, vegetable, sunflower)
- 1/4 c. apple cider vinegar
- 1/4 c. sugar
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- Thinly slice brussels sprouts. This is very easy using the slicer blade in your food processor. Remove to a large mixing bowl.
- Cut kale into ribbons. I also put this in the food processor after I wash and take the thick stems out. Remove to the bowl.
- Add carrot and broccoli or cauliflower stalks to bowl, if using.
- In a small saucepan, combine oil, vinegar, sugar, salt and pepper. Bring to a boil, stirring occasionally. Turn off as soon as it starts to boil and then cool for 5 min.
- Pour warm dressing over vegetable, and toss. Refrigerate for at least 4 hours, up to 24 hours ahead of serving.
To make sliders, we like King's Hawaiian Rolls, topped with a generous portion each of pulled pork and slaw.