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Molasses & Hickory Smoked Pork Shoulder With Sweet Pea Grits & Chanterelle Mushroom-sour Cherry Braise
PORK FOODSERVICE25Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. pork shoulder (Payne's Family Farms)
- water (1 cup hickory wood chips soaked in, for 2 hours)
- 1 gal. duck fat
- 1/4 cup brown sugar
- 3/4 cup molasses
- 1/2 cup kosher salt
- 4 cups water
- 1 Tbsp. fennel seeds
- 1 Tbsp. coriander seeds
- 1 Tbsp. black peppercorns
- 1 cinnamon sticks
- 4 whole star anise
- 1 cup white cornmeal grits (stone ground)
- 5 cups water
- 1 cup butter
- 4 Tbsp. salt
- 1 lb. garden peas (frozen)
- 3 Tbsp. unsalted butter
- 1 lb. spring onions (tops removed)
- 1/2 lb. chanterelle (cut in half length wise)
- 1 cup dried sour cherries (OR pitted fresh cherries)
- 2 cups chicken stock (OR pork stock)
- 1 bunch thyme leaves (picked and rough chopped)
- 1 lemon
- salt (To taste)
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Directions
- In a medium sized stock pot, combine all ingredients for brine.
- Bring brine to a boil and cook for one minute.
- Once sugar and salt have dissolved, remove pot from heat let cool room temperature.
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