2 lbs. boneless pork shoulder
2 tablespoons ancho chili powder
2 teaspoons cumin
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
2 teaspoons Worcestershire sauce
1 cup light beer
In a bowl combine all of the dry ingredients. Rub evenly all over rite pork. Refrigerate overnight.
Let sit room temperature before cooking.
Preheat oven to 350. Place pork in a dutch oven and add the Worcestershire and beer.
Cover with a lid. Bake until very tender and falling apart when pierced with a fork.
About 2 hours. Shred. Reserve some of the juices for the sauce.
Cola Blackberry Sauce:
1/2 cup apple cider vinegar
1 cup cola soda
1/4 cup brown sugar
2 tablespoons ketchup
2 garlic cloves, minced
2 teaspoons hot sauce
1 cup pan juices from pork
1 pint blackberries
In a saucepan combine all of the ingredients, except salt and pepper. Bring to a boil and simmer. Reduce until thick and syrupy. Let cool slightly. Season with salt and pepper to taste.
2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
Heat oven to 450. Combine cornmeal and next 4 ingredients. Stir in buttermilk and egg, stirring until just moistened. Pour into an 8 inch loaf pan. Bake for 20 minutes until golden. Let cool completely.
4 radishes, thinly julienne
1/2 bunch of mint, julienned
1 lemon juiced
1 teaspoon salt
2 teaspoons olive oil
Combine all ingredients and serve immediately
For serving Preheat oven to 400. Slice cornbread into 1 inch thick slices, place on a baking sheet and drizzle with olive oil. Toasted until slightly golden brown. Heat shredded pork in a skillet. Add some of the sauce, reserving some for garnish. Top cornmeal cake with pork, a drizzle of the reserved sauce. Garnish with relish.
Enjoy with 2014 Temperance Hill