2 pounds Pork Shoulder 2 cups Water 1 cup Heavy Cream 5 Sage Leaves 1 Lemon (zest and juice) Salt and Pepper
For the Pork: Combine all ingredients and place in pressure cooker, let cook, on high roughly 40 to 45 minutes or until pork is tender.
2 tablespoons Butter 3 Beef Steak Tomatoes (concasse) 1 teaspoon Garlic (grated) 1/2 teaspoon Cumin (ground) 1/2 teaspoon Chili Flakes Salt and Pepper
For the Tomato Jam: In a large sauté pan, melt butter over medium heat. Add tomatoes and toss. Then add all other ingredients and cook down for a bout 10 minutes. Season with salt and pepper. Place jam in a metal bowl and smoke with a smoking gun using hickory chips, cover with plastic wrap and allow to sit for about 10 minutes.
1 tablespoon Olive Oil 10 Brussels Sprouts (halved) 1/2 cup Chicken Stock 2 tablespoons Lemon Juice Salt and Pepper
For the Brussels: In a large sauté pan, heat the oil over high heat, add the brussels and caramelize, then add the chicken stock, cover and let cook about 2 minutes. Toss in the lemon juice and season with salt and pepper, remove from heat.
For the Mushrooms: In a medium sauté pan, heat olive oil over high heat, add chanterelles and toss, add butter, parsley, garlic and salt and pepper, toss and cover, let cook for 2 minutes. Remove from heat and toss with crème fraiche.
To plate, spread a bed of Brussels sprouts on a plate, and top with pork, place mushroom on top of pork and garnish with tomato jam.