Have you heard about the food52 vs. Cook’s Illustrated “showdown”? Head over to Slate to learn more about the battle and weigh in on whose recipes you think are best. I’m pretty sure you can guess which camp I’m in…
This roast pork recipe was my entry into food52′s “best pork shoulder” contest. While it did not make it to the finals (had it won, you’d now be seeing it on Slate), it was designated as an “editor’s pick”.
I usually cook meats like this in a slow cooker, but here I used a low temperature oven and lots of liquid. This sauce is both sweet and spicy, just the way I like it, and it’s a pretty low maintenance recipe as you can leave it to cook overnight (or all day if that’s more convenient).
Recipe for Slow and Low Roast Pork with Ginger Sriracha Barbeque Sauce
* 5 pounds bone-in pork shoulder (use pastured, organic pork, if possible)
* 2 tablespoons raw sugar
* 2 tablespoons course sea salt
* 12 ounces bottle of natural ginger beer/ale
* 1 cup organic ketchup
* 1/2 cup pure maple syrup
* 1 teaspoon cumin
* 1 teaspoon onion powder
* 2 teaspoons garlic powder
* 1 teaspoon sweet paprika
* 1/2 cup brandy or bourbon
* 1/2 cup ketjap manis (dark and sweet Indonesian soy sauce)
* 3 tablespoons sriracha sauce
* 3 large onions, peeled and thinly sliced
1. Place pork in a large bowl. Mix the salt and sugar together and rub all over the pork. Cover with plastic wrap and refrigerate for 30-60 minutes.
2. Preheat the oven to 200°F. In a bowl, combine the rest of the ingredients (except for the onions) and mix well.
3. Remove pork from the refrigerator. Have ready a dutch oven or other oven proof pot that will allow the sauce to cover at least half of the pork. I used an 8 qt. stockpot.
4. Place the sliced onions in the pot and put the pork shoulder on top. Pour in the sauce.
5. Place several pieces of foil on top of the pork, sealing in as much of the moisture as possible.
6. Cook for 10-12 hours, turning the pork several times during the process, if possible. Remove from the oven and allow to sit for 20 minutes before slicing.
7. Serve slices of the pork with some of the sauce spooned over, and make sure to include some of the onions on the side.
It’s been exactly one year since my first post.
And a great year it has been!
I’d like to shout a great big “thank you” to each and every person who has let me know that you like what I am doing here. I’ve “met” so many smart, supportive, encouraging, and incredibly talented people because of this blog- the inspiration I get from you all is amazing.
Now since all birthdays (even at healthy recipe blogs) deserve cake, I hope you will virtually share this slice with me in honor of Healthy Green Kitchen.
This cake recipe is found at food52 and was shared by Emily Nunn, a great writer and cook who blogs at Cook the Wolf.
In true Winnie fashion, I used organic butter, organic sugar, organic free range eggs and raw grass-fed milk. I used spelt flour and pastured leaf lard instead of shortening, and I decorated my slices with candied violets. It’s a fantastic cake- perfect for celebrating a special day ;)
There is nothing bashful about this salad. It features lots of assertive flavors including dandelion leaves: one of my favorite bitter greens. Like chicory, radicchio, watercress, and arugula, dandelion leaves are very cleansing and they are also particularly helpful for the digestion. Dandelion greens are super high in vitamins and minerals, as well.
Dandelion greens are best (least bitter) in the early spring before they’ve had a chance to flower. You are, of course, welcome to use those in your yard; just make sure they are unsprayed, not too close to the road, and haven’t been urinated on by your furry friends ;)
Because I have two dogs, I usually buy organic dandelion greens at my natural foods store for use in recipes like this curry or this salad.
If you really don’t like/can’t find organic dandelion greens, you can substitute your favorite greens. The bacon is optional, but I like the crunchy saltiness it adds. I only eat bacon from pastured pigs, with no (potentially carcinogenic) preservatives added. If you don’t want to use bacon, you can sizzle your ramps in some olive oil instead. I mentioned in my last post that I foraged a whole bunch of ramps recently. You may be able to find some in your own woods are at your Farmer’s Market, but it not, you can substitute green onion bottoms in the salad and chopped shallot in the dressing.
Dandelion Greens Salad with Ramps, Bacon and Blue Cheese
* 3 strips bacon, preferably pastured and preservative-free
* 8 ramps, bottom white parts only
* 4 cups chopped organic dandelion greens
* 1 cup chopped organic parsley
* approximately 3 tablespoons blue cheese (I used Cashel Blue Irish Farmhouse cheese)
* juice from 1/2 fresh lemon, preferably a Meyer lemon
* 1/4 cup best olive oil
* 1/2 teaspoon dijon mustard
* 2 ramps, bottom white parts only, minced
* pinch of sea salt
1. Cook the bacon in a hot skillet until crisp on both sides. Remove to a towel to drain and cool. Leave the hot bacon fat in the pan over medium heat.
2. Toss the ramps into the hot bacon fat. Allow to cook for a minute or two, until nicely browned on all sides. Remove and allow to cool, then crumble into a small bowl and set aside.
3. Coarsely chop the ramps and mix in a medium bowl with the greens, parsley, and crumbled bacon. Set aside while you make the dressing.
4. Mix all dressing ingredients in a small bowl and then pour over the salad. Crumble the blue cheese over the salad and serve.
More on Dandelions:
Info from Wild Man Steve Brill
Sassy Radish’s Dandelion Greens with Shaved Fennel, Celery, and Parsley
Dandelion Greens Salad with Blackberries from Kirsten’s Kitchen
Smoky Dandelion Greens with Spinach and Pine Nuts from Affairs of Living