Pork brined in rum and cider with apples
Pork second courses
Pork shoulder? It's my absolute favorite cut of meat. It's a hardworking bundle of muscles and that means it's packed with flavor. And because it's a bundle, it's layered with both fat and collagen, which provides even more flavor and a wonderfully unctuous mouth-feel. It pairs with flavors ranging from the chiles of the Southwest and Mexico; to the herbs, garlic, and lemon of the Med; to the Eastern flavors of Chinese five-spice powder and soy sauce. In fact the only area where this cut is isn't flexible is that it has to be cooking slowly and at low temperatures to produce a tender result. <br /> <br />In this case I began with a boneless Berkshire shoulder from a local organic farm. Rather than a marinade, which I've done in the past, this time I chose a brine to draw the flavors and moisture deeper into the meat. And what flavors! A combination of apple cider, dark rum, and juniper berries. It's worth noting that both the rum and the salt have a tenderizing effect that contribute to the tenderness of a roasted shoulder. <br /> <br />Note: Depending on the skill (and predilections) of your butcher the shoulder may need to be tied with twine to create a tidy, uniform roast. <br />
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