PAIRS WITH:
INGREDIENTS
BRINE FOR PORK SHOULDER (4-6LBS)
- WATER (2 GALLONS)
- GARLIC CLOVES (8)
- ROSEMARRY SPRIGS (8)
- THYME (5 SPRIGS)
- BASIL (6 LEAVES)
- DRIED BAY LEAVES (4)
- ORANGE ZEST + JUICE (2 LG)
- ORANGE BLOOSOM HONEY (1 CUP)
- SALT (1 CUP)
ORANGE HONEY PINEAPPLE SAGE GLAZE:
- 2-3 CUPS ORANGE LIQUOR OR BLOOD ORGANGECELLO
- SUNSTONE’S BLOOD ORANGE OLIVE OIL (2 TBLS)
- BALSAMIC (2 TBLS)
- ORANGE BLOOSM HONEY (2 CUPS)
- BROWN SUGAR (1 CUP)
- SAGE (3 SM LEAVES, MINCED)
- PINEAPPLE SMALL TO MEDIUM DICE (FRESH)
RUB FOR PORK BEFORE GLAZING:
- BLACK PEPPER + SALT TO TASTE
- 4 TSP DRIED BASIL LEAVES, 3 TSP THYME, 2TSP PAPRIKA, 4 TSP ONION POWDER BLEND.
* OTHER NEEDS: CROSTINI, ARUGULA, BLACK PEPPER GOAT CHEESE; PLUS WOOD CHIPS, APPLE VINEGAR NEEDED FOR SMOKING PORK SHANK.
DIRECTIONS
- 24 HOURS AHEAD: IN LARGE POT (12QT, ADD THE WATER AND INGREDIENTS FOR THE BRIND FOR THE PORK SHOULDER. STIR BRIND UNIL MIXED AND SALT IS ABSORBED. THEN ADD PORK SHOULDER INTO BRIND, BE SURE THE ENTIRE PORK IS IN THE BRINE MIXTURE.
- REFRIGERATE UP TO 24 HOURS. * COVERED WITH PLASTIC WRAP AND LID.
- MEANWHILE, MAKE AHEAD IF PREFERRED, BLOOD ORANGECELLO, BLOOD ORANGE OLIVE OIL, BASALMIC, ORANGE BLOSSOM HONEY, BROWN SUGAR, SAGE, CUT PINEAPPLE INTO SMALL PIECES FOR GLAZE (LARGER FOR MORE TEXTURE, SMALLER FOR SMOOTHER GLAZE) , LASTLY PER TASTE ADD BLACK PEPPER AND SALT. HEAT IN SAUCE PAN UNTIL THICKENED, ADD TAPIOCA FLOUR 1 TSP IF NEEDED TO THICKEN.
- FOLLOW INSTRUCTIONS FOR SMOKER; IN THE WATER PAN ADD 2 TABLESPOONS APPLE VINEGAR AND USE APPLE SMOKED WOOD CHIPS. HICKORY IS NICE AS WELL.
- START THE SMOKER OR BBQ & COOKING OPTIONS: TO PRE- HEAT TO 230F AND THE PORK WILL COOK 3-4 HOURS DEPENDING ON PORK WEIGHT 4-6 LBS PREFERABLY FOR THIS RECIPE. THEN GLAZE THE PORK AGAIN AND SET SMOKER TEMP TO 200-220 SMOKE FOR ANOTHER 3-4 HOURS, LONGER FOR PULLED PORK (8-10 HOURS) IF PREFERRED.
- REMOVE PORK FROM BRINE AND USING PAPER TOWELS DRY TO CLEAR THE MOISTURE.
- RUB DRIED HERB + SPICES ON PORK BEFORE LIGHTY GLAZING
- SET ASIDE 75% OF THE GLAZE FOR SERVING WITH COOKED PORK, IN ANOTHER BOWL ADD THE 35% OF THE GLAZE AND USING A PASTRY BRUSH LIGHTLY COAT PORK SHANK WITH GLAZE, USE PART OF THIS ALSO FOR COATING THE PORK IN FOUR HOURS BUT BE QUICK AS YOU DON’T WANT TO LOOSE YOUR SMOKE FROM THE SMOKER.
- SMOKE PORK: TO PRE- HEAT TO 230F AND THE PORK WILL COOK 3-4 HOURS DEPENDING ON PORK WEIGHT 4-6 LBS PREFERABLY FOR THIS RECIPE. THEN GLAZE THE PORK AGAIN AND SET SMOKER TEMP TO 200-220 SMOKE FOR ANOTHER 3-4 HOURS, LONGER FOR PULLED PORK (8-10 HOURS) IF PREFERRED.
- LET REST FOR ONE-TWO HOURS, AND THIN SLICE
- TOP CROSTINI WITH ARUGULA, GOAT CHEESE, AND SMALL SLICES OF PORK
- TOP WITH GLAZE.