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Video: Lip-smacking delight! Salt encrusted pork shoulder

TODAY recipes
updated 8/15/2011 8:18:13 AM ET 2011-08-15T12:18:13

Recipe: 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

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.

Recipe: 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

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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