This pork recipe topped with braised red cabbage, creme fraiche, and pomegranate seeds won the 2018 C-CAP Harvest Moon Feast’s People’s Choice Award.
By Patti Pastor, Culinary Instructor at Flagstaff High School and Justin Warnat, Executive Chef of Yavapai Lodge
Ingredients
- 3 tablespoons olive oil, divided
- 15-pound pork shoulder or pork butt
- Kosher salt, and freshly ground black pepper
- 5 shallots, minced
- 2 medium onions, chopped medium
- 6 cloves garlic, minced
- 1 tablespoon flour
- 3 cups apple cider
- 3½ cups chicken stock or broth
- 4 sprigs fresh rosemary, leaves only, chopped fine
- 2 medium Granny Smith or other green apples, peeled and chopped medium
- ½ cup Calvados
- Garnish: crème fraiche, pomegranate seeds, braised red cabbage
Instructions
Heat oven to 325˚.
Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Season the pork generously with salt and pepper, then sear it on all sides until thoroughly browned. Remove from pan and set aside.
Reduce flame to moderately high heat. Add the remaining olive oil, then shallots, onions and garlic. Sauté stirring occasionally, until mixture is golden brown, about 10 minutes. Sprinkle the flour over the mixture and cook, stirring occasionally, 2 minutes. Add apple cider and stock or broth and allow it to boil until reduced by one third.
Return pork to pan. The liquid should cover one-half to two thirds of meat. Adjust the liquid if necessary. Add rosemary and chopped apples, cover pan, and bake in oven 2 to 3 hours, or until meat is extremely tender and separates easily with a fork.
Remove pork from pan; keep warm. Skim excess fat from the sauce. Add Calvados to sauce and bring to a boil for 1 minute. Adjust seasoning with salt and pepper.
To serve: Garnish with braised red cabbage, crème fraiche, and pomegranate seeds.
About this recipe
Flagstaff High School, Flagstaff
Top: Left to Right: Teacher Patti Pastor, Chef Justin Warnat, Students Yanin Sebastain Cardoza, Aurora Smith, Annecy Malone, Danika Rudd and Hailey Marlow
Middle: Mentor: Logan Webber, Executive Chef, Brix Flagstaff
Bottom: Notable Alum: Emma Frain, C-CAP 2013, Restaurant Manager and Sommelier, Hearth ‘61, Mountain Shadows Resort
