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Roast Pork Shoulder Succotash
Fricassee and a
Hot Mustard Glaze
Makes 6-8 servings
Ingredients:
Pork Shoulder:
3-4 pound pork shoulder (Boston butt or picnic ham are good
substitutions)
1/4 cup dark brown sugar
4 tablespoons kosher salt
4 tablespoons cracked black pepper
8 tablespoons butter
Succotash Fricassee:
1 1/4 cups frozen butter beans
1 1/4 cups frozen crowder peas (black eyed peas are a good substitution)
6 cups water
3 tablespoons kosher salt
4 tablespoons butter
2 cups hominy (rinsed well)
1/4 cup ramps
1/4 cup minced chives
3 tablespoons kosher salt
2 teaspoons cracked black pepper
Hot Mustard Glaze:
1/4 cup Coleman's dry mustard powder
1/4 cup mustard seed
1/2 cup brown sugar
2 cups cider vinegar
1/2 cup water
1/4 cup orange juice
3 tablespoons salt
1 1/2 teaspoons cracked black pepper
Preparation:
Pork Shoulder:
Preheat oven to 220 degrees. In a large mixing bowl
combine brown sugar, salt, and pepper. Incorporate mixture evenly. Rub the
pork shoulder with salt mixture until evenly coated, reserve mixture. Place
pork shoulder in a roasting pan or on a cookie sheet pan with raised edges.
Add remaining salt mix to the top of the pork shoulder. Place shoulder in
the oven and back for 8-9 hours or until an internal temperature of 180
degrees. Remove from oven and let rest for 20-30 minutes at room
temperature.
Place shoulder in refrigerator for one full day. Remove and cut
into 1 inch thick pieces. Then cut each piece in half. Place blocks on a cookie
sheet pan with raised edges. Place a tablespoon of butter on top of each
piece and bake at 350 degrees for twelve minutes or until the outsides are
crispy and brown.
Succotash Fricassee:
In a heavy bottom saucepan combine butter beans, crowder
peas, water and salt. Bring to a simmer and cook slowly for 40-50 minutes,
skim off any scum that rises to the surface. The beans should have a firm
skin with a soft and creamy inside. Remove from heat and strain. Mix the
beans and the hominy together. With a sauté pan over medium high heat add
the butter until melted, add the hominy mixture and ramps, cook until hot.
Add the chives, salt and pepper. Incorporate evenly, taste and adjust
seasoning if needed.
Hot Mustard Glaze
In a heavy bottom saucepan combine all of the ingredients
and mix until smooth. Place over medium heat and bring to a gentle simmer.
Taste and adjust seasonings.
To plate:
Place half a cup of succotash on a plate. Place the crispy
pork shoulder on top of the beans. Using a ladle, nape the pork shoulder and
place some of the sauce around the plate.
Chef Craig Deihl
Cypress Lowcountry Grille
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