Wow!!! It’s unbelievable that Christmas is literally around the corner!! We are super excited for our Brazilian Christmas Eve dinner on Tuesday, but there’s always a little stress because we feel we are behind… who doesn’t, right?! lol If you follow us on Instagram (if not, you should :)) you saw Dexter’s sister: Marilyn Chudda breaking down a 60 pounds organic pig that we called Sally (here)! We had to make room in our freezer and we found this pork shoulder that Marilyn made with this delicious glaze and a side of sauteed brussels sprouts with apples, bacon, caramelized onions and nuts. This dish would be a great idea for Christmas or for a New Year’s dinner party!
- 1 T. fennel seeds
- 1 tsp. whole black peppercorns
- 1/4 cup kosher salt plus 2 T.more
- 1/4 cup sugar
- 2 C. plus chicken stock
- 1 5–7-lb. pork shoulder (you can use bone-in or boneless, I used boneless because I had it in my freezer)
- 1/3 apple cider vinegar
- 1/4-1/2 cup (packed) light brown sugar
- salt and pepper to taste
Crush fennel seeds and peppercorns with a mortar and pestle until fine. Put spices into a small bowl, add kosher salt and sugar. Mix well. Rub mixture all over shoulder. Wrap tightly in plastic wrap, then foil, and refrigerate overnight.
Let pork sit at room temperature for 1 hour while preheating the oven to 325°. Place pork in a deep roasting pan. Add 2 cups chicken stock to roasting pan; cover pan tightly with foil.
Transfer pan to oven and roast until meat is very tender and falling off the bone (if bone-in), 4-5 hours (depending on size), or until thermometer inserted reaches at least 195F.
Remove pan from oven; discard foil. Increase heat to 500°. Stir vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce slightly, about 5 minutes.
Transfer pork to a rimmed baking sheet and set aside. Pour the liquid from the roasting pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes. Add more vinegar/brown sugar to suit your taste. Season glaze with salt and pepper. Brush pork with glaze and place back into the oven. Continue glazing every 1-2 minutes, making sure it doesn’t burn, until a nice golden, shiny color is achieved. Remove from oven and let rest 10 minutes before slicing.
1 lb. brussels sprouts trimmed, cut in half, blanched until crisp/tender and cooled in an ice bath
1/2 c. diced bacon, cooked until semi crisp
1/2 c. caramelized onions
1 apple (Fuji or Honey Crisp), medium diced
2 T. chopped fresh thyme
2 T. chopped fresh garlic
2 T. chopped shallots
1 c. chicken stock
4 T. butter
1/4 c. chopped almonds
salt and pepper to taste
Sauté brussels sprouts in 2 T. butter for 1 minute. Add chopped garlic, thyme and shallots and cook another minute. Add stock and reduce by half. Add bacon, caramelized onions and remaining 2 T. butter and reduce until sauce slightly thickens. Add apple last and sauté for 1 minute or less to keep the crispness. Season with salt and pepper and top with chopped almonds.
Have a great day!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda