Pork Shoulder Pave with Radicchio, Cherries and Aged Balsamic Recipe | Yummly
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Pork Shoulder Pave with Radicchio, Cherries and Aged Balsamic

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  • 1 head radicchio (washed, dried, torn bite size pieces)
  • 1 cup cherries (stemmed, pitted)
  • 1 tablespoon shallot (minced)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 pound pork shoulder (boneless, 2" strips)
  • 4 tablespoons kosher salt
  • 4 cloves garlic (cracked)
  • 1/4 bunch thyme (fresh)
  • 1 tablespoon peppercorns (whole)
  • 4 bay leaves (each)
  • 2 pounds pork fat
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    1. 1. In a single layer, arrange pork in a 4-inch deep roasting pan, sprinkle half of the salt evenly over the pork, turn pork over and repeat with the remaining salt, add garlic, thyme, peppercorn and bay leaves
    2. Turn so that aromatics are mixed throughout the meat, cover and chill for 24 hours
    3. 2. Remove from refrigerator, leave at room temperature for 1 hour, then cover with melted (but not too hot) pork fat, cover pan with lid or foil. Place in a 300°F oven and cook for 3-4 hours, or until pork is very tender and shreds easily
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