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Pork Shoulder Pave with Radicchio, Cherries and Aged Balsamic
PORK FOODSERVICE12Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 head radicchio (washed, dried, torn bite size pieces)
- 1 cup cherries (stemmed, pitted)
- 1 Tbsp. shallot (minced)
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 lb. pork shoulder (boneless, 2" strips)
- 4 Tbsp. kosher salt
- 4 cloves garlic (cracked)
- 1/4 bunch thyme (fresh)
- 1 Tbsp. peppercorns (whole)
- 4 bay leaves (each)
- 2 lb. pork fat
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Directions
- 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
- Turn so that aromatics are mixed throughout the meat, cover and chill for 24 hours
- 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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