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Chef Ludo’s recipe for pork shoulder in salt crust

Chef Ludovic Lefebvre, the king of the pop-up restaurants and star chef on The Sundance Channel's "Ludo Bites America," demonstrates how to make pork shoulder with North Carolina barbecue gelee. Dig in!

Pork shoulder in salt crust, pork crumble, North Carolina barbecue gelee

Ingredients

    • 1 pork shoulder on the bone
    • For the salt crust:
    • 6.5 pounds fleur de sel or big salt La Baleine
    • 6.5 pounds all purpose flour
    • 8.5 cups water
    • 1 cup canola oil
    • For the pork crumble:
    • 1 cup crispy pork skin or crispy bacon
    • 1 cup fried Italian parsley
    • 1 cup toasted bread crumbs
    • 1 tablespoon brown sugar
    • Salt and pepper to taste
    • For the barbecue gelee:
    • 3 quart apple cider vinegar
    • 3 cup ketchup
    • 1/2 cup light brown sugar
    • 6 tablespoon French yellow mustard
    • 3/4 cup worcestershire
    • 3 tablespoons crushed red pepper flakes
    • 2 teaspoons crushed black pepper
    • 6 tablespoons kosher salt
    • 3 tablespoons fish sauce (three crabs)
    • Gelatin leaf, 18 grams by liters, put gelatin leaf in ice water

Preparation

Baking Directions:

For the pork shoulder: Mix all ingredients in a bowl, let rest the dough for one hour in refrigerator. Wrap the shoulder in the crust dough and cook for 2.5 hours in a oven at 350 degrees Fahrenheit. Break the dough with a knife and slice meat. For the pork crumble: Mix all ingredients in a bowl. Reserved. For the barbecue gelee: Combine all the ingredients together, put the mix in a sauce pot, bring to boil and cook slowly for 20 minutes. Add soft gelatin, reserved in fridge.

Pickled cauliflowers

Ingredients

    • 1 white cauliflower head
    • 1 purple cauliflower head
    • 1 green cauliflower head
    • 1 cup water
    • 1 cup white wine vinegar
    • 1/2 cup apple vinegar
    • 6 tablespoons sugar
    • 2.25 teaspoons kosher salt
    • 1 orange zest

Preparation

Baking Directions:

Washed all the cauliflowers, and with a mandolin sliced them separately, very thin like paper. Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves. Pour the brine over the cauliflowers, don’t mix the cauliflowers, color by color, cover, and refrigerate. Pickle for three to four days.

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