Chef Michael White with a pork shoulder in the kitchen
This week, we’re playing Recipe Improv with Michael White, executive chef and partner at Alto and Convivio. White trained extensively in Italy (where he met his wife). His first New York gig was as the executive chef of Fiamma Osteria, and last year, he moved over to L’Impero (which he re-made into Convivio) and Alto.
We’re feeling fall-ish, so we asked chef White to make us something hearty featuring our three mystery ingredients.
Slow Roasted Pork Shoulder
Yield: 8 servings
1/4 cup Kentucky bourbon
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup currant preserves
6 large cloves garlic, smashed
1/4 cup Dijon mustard
2 sprigs fresh rosemary, de-stemmed
1 (6 pound) boned pork shoulder
salt and freshly ground pepper
In blender or food processor, combine bourbon, olive oil, balsamic vinegar, currant preserves, garlic, mustard and rosemary; pulse until marinade is smooth. Place pork shoulder and marinade in a food storage bag and refrigerate overnight. The next day, preheat the oven to 275 degrees. Remove the pork from the bag, drain excess liquid, and season generously with salt and pepper. Put pork in a roasting pan, and place pan on a rack in the middle of the oven. Cook for 7 to 8 hours or until the pork has reached 165 degrees internally, and is no longer pink in the center, basting occasionally with cooking liquid. Slice into 1/4-inch thick slices. Serve with your favorite contorni (side dish) or slice thin for great panini.
This article from the Village Voice Archive was posted on October 17, 2008