Pork

PREPARE THE DRY RUB

• Mix all of the ingredients together. Set aside.

FOR THE BRINE

• In a large container, add the soda, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
• Rinse off the pork and add to container. Add just enough water to ensure it is completely covered in brine. Cover. Refrigerate for 24 hours.

FOR THE SAUCE

• Add ingredients; shake to combine. Set aside.

SLOW ROAST

• Heat the oven to 225 degrees.
• Remove the pork from the brine and place in a roasting dish or 9×13″ baking pan as long as the sides don’t touch the pan.
• Pat very dry with paper towels.
• Reserve 2 tablespoons of the dry rub.
• Rub the remaining seasoning all over the pork and in any cracks or flaps.
• With the fat facing up, place the pork in the oven with a meat thermometer.
• Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer.

Assembly

• Rest for two hours, remove the fat from the top and using two forks, shred the meat into chunks; remove bone and pockets of fat or gristle.
• Defat and strain the roasting juices.
• Add all meat to stand mixer fitted with paddle attachment. Start on low. Machine will shred pork quickly – so do not allow it to get overworked.
• Drizzle roasting juices over pulled pork until meat stops absorbing liquid. Drizzle with vinegar sauce to taste.

• Preheat the oven to 425 degrees.

For the filling:

• Heat the oil in a small saute pan over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Squeeze as much moisture out of spinach as possible. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.

For the topping:

• Combine balsamic, oil, honey, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.

To assemble:

• Slice the tenderloin down the middle lengthwise, about 1 inch deep. Turn knife and slice the loin open, creating a flat surface. Spread the spinach mixture evenly down the center third of the loin. Fold one third over the filling, then roll back in place. Use butcher's twine to tie it together in 3-4 places. Place the pork loin on a half sheet pan lined with aluminum foil. Smear all sides with the topping.
• Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 15-20 minutes or until a thermometer inserted in the thickest part of the loin reads at least 135*F degrees. Allow the pork to rest for 10 minutes before slicing and serving.

• Rinse off any remaining brine and allow pork chops to warm to room temperature for thirty minutes. Pat dry with a paper towel.
• Heat a heavy saute pan to medium high and add the olive oil. When the oil is hot and shimmering, carefully add chops.
• Sear on first side, WITHOUT MOVING, until golden brown, about 3-5 minutes. Flip and sear the other side until golden brown.
• Add compound butter, tilt pan so butter pools on the side, and baste chops for one minute.
• Thin Chops (1 inch thick or less) are probably finished at this point. Check the internal temperature has reached 135*F.
• Thicker Chops (1 1/2 inch thick or more) will need to finish in the oven. Check the internal temperature. A pork chop that is at 120*F – 130*F will need about 5 minutes in a 350*F preheated oven to reach the target of 135*F. A pork chop that measures between 100*F and 120*F will need about 10 minutes.
• Once pork chop has reached the target temperature of 135*F, remove from the pan and rest, tented with aluminum foil for 10 minutes. During this time, carryover cooking will bring the pork chops to 145*F and the muscle fibers will relax and rehydrate.
• Garnish with a small pat of compound butter and a pinch of kosher salt.

• Add all ingredients to a bowl and mash to combine well – there should be no pockets of butter or herbs. If making doubling or tripling recipe, a food processor may be preferred.
  
• Arrange compound butter is a rough cylinder on a sheet of parchment paper or plastic wrap. Roll and twist to form a "log." Refrigerate.
  
• When ready to use, slice a round of the compound butter and allow to melt on cooked meats or vegetables as either part of the cooking process OR as a final step in preparation.
  

• Place the dry seasoning ingredients in a pestle and mortar and give them a good pound so that you break up the fennel seed a little.
• Mix the crushed seasoning ingredients together in the ice cold water and make sure that all the salt has dissolved. When complete, place this mix in the refrigerator to keep chilled.
• Cut the pork shoulder and the belly pork into 1″ pieces and run through the grinder using a medium plate (about 5mm) and then return to the refrigerator for ½ hour to ensure that everything is chilled.
• When your stuffer is set up, mix the meat and seasoning together in a bowl and then knead for 5 minutes to ensure that you have an even distribution of seasonings through the meat.
• The final stage before stuffing is to run the ground meat through the grinder one more time using the same sized plate and then place your meat in the stuffer. Give the meat a good pounding with your fist to ensure that there are no air pockets remaining in the stuffer barrel.
• Stuff the meat into your casings and make links at 4 inch intervals. Place the links in a dish, cover with paper towel and refrigerate overnight to allow for complete dispersal of the seasoning.