Best Of

SonVolt said:

Recreated a signature Pork Shoulder dish from a popular restaurant in Chattanooga TN called Alleia. I followed the recipe exact except using the BGE instead of the "wood fired oven".

(scroll down) 
https://cityscopefoodanddrink.com/food-drink/kitchen-tips-tricks/

The biggest "holy sh*t" moment for me was mixing equal parts of the de-fatted pork Jus with Balsamic vinegar and reducing it down before adding a relatively large amount of brown sugar. The sauce was insane... and the dish as a whole was was amazing. 

Seared over lump (no wood/smoke) then wrapped tightly in foil with garlic cloves, rosemary stems and tablespoon of red pepper flakes until pull tender. 


At this point you can FTC or even pop it in the fridge until the next day. You want it somewhat cool so you can slice it into servings and glaze without it falling apart.


Defat the Jus from the foil, mix with equal parts Balsalmic, reduce by half, then add .5 parts brown sugar. 


Thick and luscious sauce! Amazing. 


When ready to eat, slice roast into chunks, spoon sauce oven and pop in a 400F oven basting until heated through and you get a nice dark mahogany glaze. 


Braise some red cabbage in red wine vinegar.


Roasts some turnips (or potatoes). 


Start assembling the dish...


Serve the garlic used in the initial cook on the side as a condiment...


Voila! Roast Pork served over braised red cabbage and roasted Turnips.