Slow Roasted Pork Shoulder
with Black Bean, Avocado & Tomato Salad
Prep: 2 Days for Roasted Pork
Cook: 6 hours for Roasted Pork
Prep: 30 minutes for Salad
Cook: 10 minutes for Salad
Rest Time: 15 minutes
Ingredients for the Pork Shoulder:
5 1/2 lbs pork shoulder
2 Tbsp whole grain mustard
1 Tbsp garlic, mashed to a paste
Fresh herbs: Thyme, rosemary, oregano
Salt, pepper and adobo
1/2 cup Hangtime Chardonnay
1 bunch parsley
2 garlic cloves
Tarragon vinegar
Ingredients for the Salad:
2 ears fresh corn, husks and silks removed
2 pints cherry tomatoes, halved or quartered
1 avocado, halved, pitted, peeled and diced
15 oz black beans, drained and rinsed
1 cup fresh basil leaves plus a few sprigs for garnish
1 Tbsp good quality white wine vinegar
2 tsp water
1 small garlic clove
1 tsp cumin, ground
1/4 cup olive oil
Kosher salt and pepper to taste
For the Pork Shoulder: Make 1 inch deep slits in the pork, then season the pork shoulder all with salt, pepper and adobo. Rub the herbs all over the pork shoulder, including inside the cuts made. Mix together the garlic paste and mustard, then rub over the pork. Cover and refrigerate for 2 days.
Pre-heat the oven to 325F and roast the pork for about 6 hours, or until ‘fall-apart’ tender. After about 3 hours, cover the pork with foil. About 4 hours in, add the wine to deglaze and baste with the liquid.
For the Vinaigrette: Combine the basil, garlic, water and vinegar in a blender, process and slowly add the oil until everything is smooth.
For the Salad: Grill the corn over medium heat until the corn starts to brown. Using a sharp knife, release the kernels into a large bowl, then discard the cobs.
Add the tomatoes, avocado, black beans to the bowl and drizzle a few tablespoons of the dressing into the salad. Toss the salad gently to combine, then season with salt and pepper. Garnish with the remaining basil leaves.
