Slow roasted pork shoulder generously basted in a rich molasses glaze, paired with an earthy Romesco sauce and fresh greens.
5 Pound Pork Shoulder
2 To Taste salt and pepper
1/2 Cup Marcona Almonds, roasted, salted
1 Slices Crusty bread
6 Clove garlic
1/4 Cup olive oil
1 Teaspoon salt
15 Ounce Crushed Tomatoes, 15 oz can
8 Ounce Jar Roasted Red Bell Peppers 8 oz
1 Tablespoon smoked paprika
3 Tablespoon sherry vinegar
2 Tablespoon Mint Leaves, Thinly Sliced
1 To Taste sherry vinegar
1 1/2 Cup molasses
2 Tablespoon whole grain mustard
5 Pound Pork Shoulder
1 To Taste salt and pepper
1/2 Cup Marcona Almonds, roasted, salted
1 Slices Crusty bread
6 Clove garlic
1/4 Cup olive oil
1 Teaspoon salt
15 Ounce Crushed Tomatoes, 15 oz can
8 Ounce Jar Roasted Red Bell Peppers 8 oz
1 Tablespoon smoked paprika
3 Tablespoon sherry vinegar
2 Tablespoon Mint Leaves, Thinly Sliced
1 To Taste salt and pepper
1 To Taste sherry vinegar
1 1/2 Cup molasses
2 Tablespoon whole grain mustard