Saturday, February 5, 2011

Orange Tumeric Pork

Here is some pork shoulder that will be simmering for the next 12 hours. I've marinated the large pieces of pork shoulder in a spicy tumeric rub with dried Peruvian chiles and garlic. The pork was browned in hot fat until deeply caramelized and then placed in a slow cooker. The broth is orange juice and beef stock. I will be shredding this meat in the morning and serving up some sandwiches with onion rolls, kumquat ketchup, and pickled fennel salad as a super bowl party hor d'oeuvre.

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