Dish: Benjamin's Pork Shoulder with Corn Salsa, Tomatillo, and Yucca
1 lb pork shoulder, cut in ½
1 bottle lager
½ ea onion, cut in half
3 cups chicken stock
1 cup tomato juice
1 ear corn, off cob
2 ribs celery, peeled and fine dice
2 limes, juice and zest
1 fresno chili pepper, fine dice
½ onion, fine dice
½ cup cilantro
1 lb tomatillo, peeled and rinsed
½ can diced tomato, drained
1 cup chicken stock
Season shoulder with salt and pepper. Sear well on all sides.
In the meantime, toast cumin and coriander in a pan until fragrant. Grind with Mexican oregano and chili powder. This is the seasoning mix.
Place chicken stock, beer, tomato juice, onion and 1 tbsp of spice mix in a pressure cooker. Bring to a boil. Place seared shoulder in a pressure cooker. Screw lid on
secure. Cook at high pressure for 30 minutes.
Peel yucca, slice into 1” rounds. Boil in salted water until tender. Break up and remove core. Fry at 350 until crispy outside and soft inside. Add salt and seasoning mix.
Sear tomatoes whole in hot pan. Char outside. Add diced tomatoes, stock, seasoning mix and cover to simmer until soft. Blend in food processor. Season with salt and pepper.
Pan roast corn. Mix with celery, onion, fresno, and cilantro. Season with salt and pepper, lime and seasoning mix.