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Taylor Boetticher
Fatted Calf Charcuterie
NAPA, CA
Featured at Cochon 555 Heritage Pork Event, Napa, CA
INGREDIENTS
3-4 lb piece of boneless pork shoulder
3 bunches cooking greens, such as Erbette, Lacinato or Swiss chard
3/4 cup walnuts
10 cloves garlic
METHOD
The day before cooking the roast, make the pocket for the stuffing and season liberally with salt and pepper.
To cut the pocket, cut horizontally through the middle of the roast, following where the bone would have been. Leave one of the four edges completely intact.
The morning of, make the filling:
Bring a large pot of water to a rolling boil and salt until almost seawater strength. While the water is coming up, toast the walnuts in a 300°F oven. When cool, chop the nuts coarsely. Blanch the greens in the water until a little softer than al dente, then strain out and refrigerate. Don’t shock them in ice water; this just sucks out their flavor. Slice the garlic cloves very thinly, preferably with a mandoline.
At this point, take the roast out of the refrigerator to temper. When the greens are cool enough to handle, squeeze all the excess water out of them. This should be done in small handfuls. When they are well-drained, chop the greens coarsely and set aside.
The roast:
Open the pork shoulder like a book, so that the intact edge is on your left. Lay a thin layer of greens one inch from each edge, then a layer of overlapped sliced garlic. Add another layer of greens, then a layer of the walnuts. This should be densely packed so that when sliced through, there will be walnuts in every slice. Add one more layer of greens and close the book.
Tie the roast with kitchen twine, the tighter the better. This can be done with a slipknot, just so long as the knot is reinforced so it doesn’t break during cooking. Put the pork shoulder into a roasting pan fitted with a rack and slide into a 300°F oven. Roast for about three hours, basting occasionally and tossing in a glass of whatever red you’re drinking for the last hour or so. It should look like a nice wobbly pot roast when done.
Let rest for twenty to thirty minutes, slice so that the stuffing is in the middle, and serve with butternut squash gratin.
