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Pork Shoulder With Maple Glaze

Provided by: Chef Zak Pelaccio

Type of Dish: Main Courses
Servings: 6
Cuisine: American, Asian
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Photo by Richard Pierce

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Ingredients

1 5-to-6-pound pork shoulder (skin on, preferably)
Sea salt and freshly ground black pepper
8–9 cups chicken stock
1 1⁄2 apples, roughly chopped
2 heads garlic, cut in half crosswise
2 large onions, quartered
3 carrots, halved lengthwise and cut into 4-inch pieces
3 stalks celery, cut into 4-inch pieces
2 bay leaves
12 sprigs thyme
10 fresh Thai chilies, lightly crushed
6 scallions, trimmed
4-inch knob ginger, peeled, roughly chopped, and smashed
3 tablespoons coriander seed
2 tablespoons black pepper
Handful of crushed parsley stems
1⁄2 cup maple syrup

Glaze
1 cup maple syrup
4 tablespoons white wine vinegar
1 tablespoon coriander seed
2 fresh Thai chilies, lightly crushed
1 apple, roughly chopped

Garnish
2 radishes, thinly sliced

Instructions

Preheat oven to 300 degrees.

Score the pork shoulder, and season with salt and pepper. Set a large casserole over medium-high heat, and sear pork on all sides. Remove meat from casserole, and deglaze with 1/4 cup stock. Add apples and vegetables, and cook until soft. Return pork to casserole, and add herbs, spices, and syrup. Add stock until it comes approximately 2/3 of the way up the pork shoulder. Bring to a boil, then braise in the oven until pork is tender, about 51/2 to 6 hours. Remove from oven, and allow the pork to cool in the liquid. (Can be prepared a day in advance and kept in its liquid.)

Glaze
In a small saucepan, reduce the maple syrup by 1/3. Add vinegar, coriander, and chilies, and simmer gently for 20 minutes. Add the apple, and simmer another 10 minutes. Strain, and keep warm.

(Published 2004)

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