Warm up on a cold night with this hearty, delicious meal from chef Zane Holmquist of Stein Erikson Lodge in Park City, Utah.
Recipe: Local apple and winter squash salad with cranberry vinaigrette (on this page) Recipe: Cider-braised pork shoulder (on this page)For cranberry vinaigrette:
Place cranberry juice and diced shallots into a saucepan over medium/high heat. Cook until the liquid is reduced to about ¼ cup. Add lemon juice, oil, salt, pepper, Tabasco Sauce and blend.
Add chopped, dried cranberries and thyme. Serve (this will keep for 3 weeks in the refrigerator).
For salad:
Dice apples and place in a bowl with Sprite.
Dice squash. Place in boiling salt water for 2-3 minutes until tender then remove and place in an ice water bath to cool. Strain the water off the squash.
Toast the pumpkin seeds for 6-8 minutes at 425°.
Toss the squash, apples, pumpkin seeds with arugula, pinch of salt and a pinch of white pepper. Add ½ cup of cranberry vinaigrette.
Serves 6-8
Clean pork shoulder of excess fat.
Mix pepper, salt, cinnamon, clove and garlic salt together in a small bowl to make a rub.
Rub the pork shoulder with the spice rub, cover all surfaces well.
Add canola oil to a thick bottom roasting pan (8-9 quart cast iron Le Creuset-style pan) and heat over medium/high heat.
Add the pork and brown on all sides for 3-4 minutes per side. Rough chop the onions into wedges, carrots into 1" pieces, and apples into wedges while the pork browns.
Add the onions and carrots to the pan with the pork and cook about 5 minutes or until onions are softened. Add the apples, cider, Worcestershire sauce and bay leaves.
Place a lid on the pan and place into a pre-heated oven. Cook at 265° for 4 hours.
Take the pan from the oven, remove the pork and remove from the bone if necessary; place on a cutting board to rest. Remove the onions, carrots, apples and bay leaves from the pan with a large slotted spoon and discard.
Make a slurry with the cornstarch and water (add 3 tbsp water to the cornstarch and stir with a fork). Add the slurry to the sauce remaining in the pan, place over medium heat and bring the sauce to a boil.
Slice the meat, adjust the seasoning of the sauce with salt & pepper if needed and pour the sauce over the meat.
Serves 6-8
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