BBQ Braised Pork with Almond Stewed Apples and Mascarpone Grits

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Serves: 8
Description: 
Created by Chef Anthony Rose, of The Drake Hotel in Toronto.
Ingredients: 
6 lbs pork shoulder, boneless & trussed
1/3 cup BBQ spice
1 onion, chopped
1 head of garlic, peeled & crushed
1 large carrot, chopped
2 stocks of celery, chopped
4 bay leaves
1 sprig of rosemary
4 cups chicken stock
2 cup apple cider
1/8 cup apple cider vinegar
2 tbsp kosher salt
1 tbsp cracked black pepper
1/2 cup vegetable oil
1/2 lb arugula or other spicy greens
Preparation: 

Two days ahead, season pork shoulder with salt, pepper and BBQ spice. Cover with plastic wrap and marinate 24 hours in the refrigerator.

One day ahead, preheat oven to 350°F.

In a Dutch oven, over medium to high heat, sear pork in oil until golden brown. Remove from pan and set aside.

In the same pot over medium to high heat, add vegetables and herbs and boil for 8 minutes.

Return pork to pot and add chicken stock, apple cider and vinegar. Place lidded pot into the oven and roast approximately 4 hours or until fork tender. Remove pot from oven and let cool completely; store in the refrigerator overnight.

To serve, remove pork from braising liquid and portion pork into 6 (8 oz) slices.

Reheat liquid and strain out vegetables.

Skim fat off the top of the jus and return pork slices to the braising liquid to reheat on a low flame.  

ALMOND STEWED APPLES:
Make 8 servings

Ingredients:
3 Jonagold apples, peeled & quartered
½ cup apple cider
1 tbsp cold unsalted butter
1 tsp kosher salt
½ tsp cracked black pepper
1/3 cup toasted slivered almonds
¼ tsp chili flakes
1 tsp chopped sage
½ tsp cinnamon
¼ tsp nutmeg
salt & pepper, as needed

Directions:
In a sauce pan over low heat, simmer apples in cider until soft. Remove from heat and lightly mash apples, leaving large chunks. Add the butter and stir until melted and incorporated. Stir in chili, cinnamon, nutmeg, almonds and sage. Season with salt and pepper. Serve at room temperature with pork.

BBQ SPICE

Ingredients:
1 tbsp garlic powder
1 tbsp onion powder
½ tbsp cayenne powder
1 tbsp chili powder 
1 ½ tbsp mustard powder
2 ½ tbsp kosher salt
1 tbsp cumin
2 tbsp granulated sugar
1¾ tbsp paprika

Directions:
Mix all ingredients together well and store in a dry place.  

MASCARPONE GRITS
Makes 8 servings

Ingredients:
1 cup grits
4 cup water
2 tsp kosher salt
1 tsp cracked black pepper
3.5 oz cubed unsalted butter
1/2 cup mascarpone cheese
1/2 cup light whipping cream

Directions:
In a large saucepan over high heat, bring water, cream, salt and pepper to a boil. Add grits and whisk until the mixture starts thickening and shows bubbles. Turn heat to lowest setting, cover with a lid and let sit for 45 minutes, stirring occasionally. Remove from heat and whisk in butter and mascarpone cheese, season with salt & pepper and serve.

Plating tips: Put a good spoonful of grits on each plate. Wilt in arugula into the sauce just before serving, split up equally on six plates. Place a piece of pork overlapping the grits and greens and dollop applesauce on top, and then spoon jus over top of everything. 

Nutritional Info: 

Calories 1,140; Fat 90.2 g; Sat Fat 28.4 g; Mono Fat 42.5 g; Poly Fat 12.2 g ; Protein 60.6 g; Carb 18 g; Fiber 1.4 g; Cholesterol 183.9 mg; Sodium 6,201 mg; Calcium 102.2 mg; Potassium 1,444 mg ; Vitamin E 2.6 mg* ;

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BBQ Braised Pork with Almond Stewed Apples and Mascarpone Grits
  • 6 lbs pork shoulder, boneless & trussed
  • 1/3 cup BBQ spice
  • 1 onion, chopped
  • 1 head of garlic, peeled & crushed
  • 1 large carrot, chopped
  • 2 stocks of celery, chopped
  • 4 bay leaves
  • 1 sprig of rosemary
  • 4 cups chicken stock
  • 2 cup apple cider
  • 1/8 cup apple cider vinegar
  • 2 tbsp kosher salt
  • 1 tbsp cracked black pepper
  • 1/2 cup vegetable oil
  • 1/2 lb arugula or other spicy greens

Two days ahead, season pork shoulder with salt, pepper and BBQ spice. Cover with plastic wrap and marinate 24 hours in the refrigerator.

One day ahead, preheat oven to 350°F.

In a Dutch oven, over medium to high heat, sear pork in oil until golden brown. Remove from pan and set aside.

In the same pot over medium to high heat, add vegetables and herbs and boil for 8 minutes.

Return pork to pot and add chicken stock, apple cider and vinegar. Place lidded pot into the oven and roast approximately 4 hours or until fork tender. Remove pot from oven and let cool completely; store in the refrigerator overnight.

To serve, remove pork from braising liquid and portion pork into 6 (8 oz) slices.

Reheat liquid and strain out vegetables.

Skim fat off the top of the jus and return pork slices to the braising liquid to reheat on a low flame.  

ALMOND STEWED APPLES:
Make 8 servings

Ingredients:
3 Jonagold apples, peeled & quartered
½ cup apple cider
1 tbsp cold unsalted butter
1 tsp kosher salt
½ tsp cracked black pepper
1/3 cup toasted slivered almonds
¼ tsp chili flakes
1 tsp chopped sage
½ tsp cinnamon
¼ tsp nutmeg
salt & pepper, as needed

Directions:
In a sauce pan over low heat, simmer apples in cider until soft. Remove from heat and lightly mash apples, leaving large chunks. Add the butter and stir until melted and incorporated. Stir in chili, cinnamon, nutmeg, almonds and sage. Season with salt and pepper. Serve at room temperature with pork.

BBQ SPICE

Ingredients:
1 tbsp garlic powder
1 tbsp onion powder
½ tbsp cayenne powder
1 tbsp chili powder 
1 ½ tbsp mustard powder
2 ½ tbsp kosher salt
1 tbsp cumin
2 tbsp granulated sugar
1¾ tbsp paprika

Directions:
Mix all ingredients together well and store in a dry place.  

MASCARPONE GRITS
Makes 8 servings

Ingredients:
1 cup grits
4 cup water
2 tsp kosher salt
1 tsp cracked black pepper
3.5 oz cubed unsalted butter
1/2 cup mascarpone cheese
1/2 cup light whipping cream

Directions:
In a large saucepan over high heat, bring water, cream, salt and pepper to a boil. Add grits and whisk until the mixture starts thickening and shows bubbles. Turn heat to lowest setting, cover with a lid and let sit for 45 minutes, stirring occasionally. Remove from heat and whisk in butter and mascarpone cheese, season with salt & pepper and serve.

Plating tips: Put a good spoonful of grits on each plate. Wilt in arugula into the sauce just before serving, split up equally on six plates. Place a piece of pork overlapping the grits and greens and dollop applesauce on top, and then spoon jus over top of everything.