Daily Special: Slow Roasted Pork Shoulder & Cheddar Cheese Sauce with Orecchiette Pasta

Slow Roasted Pork Shoulder, Ashe County Cheddar Cheese Sauce with Orecchiette Pasta, & Citrus Gremolata by Chef Tim Wedell, The Westin Charlotte

Slow Roasted Pork Shoulder

  1. Rub 4 lb. pork shoulder in hickory rub and rest overnight.
  2. Place in a rondeau and sear well. Scrape the fond off of the pan and add 2 cups Mirepoix.
  3. Sautee for a few minutes until fond has come loose.
  4. Add 5 cloves of garlic, fresh rosemary and thyme.
  5. Sauté. Add 1 gallon of chicken stock and 1 cup of BBQ sauce.
  6. Cover in aluminum foil and roast in oven for 4-5 hours until pork is soft and can be pulled. Reserve braising liquid
  7. Pull and reserve

Ashe County Cheddar Cheese Sauce

  1. Melt 1 lb of butter in a saucepan. Add 2 cups of flour to create a roux.
  2. Add 1 gallon of milk and slowly stir until it begins to thicken.
  3. Season with salt, pepper and nutmeg.
  4. Add 1.5 lbs of Ashe County Cheddar Cheese and stir in until smooth.

Orecchiette Pasta

  1. Add 2 lb orecchiette pasta to heavily salted boiling water.
  2. Cook until almost al dente
  3. Remove and strain. Do not rinse in cold water. Save pasta water.
  4. Toss with olive oil and place on a baking tray in refrigerator to cool.

Citrus Gremolata

  1. In a mixing bowl, mix together 1/4 Cup of minced lemon zest, 1/4 cup of minced lime zest, 1/4 cup of minced orange zest, 1/4 cup of minced flat leaf parsley and 1 clove of minced garlic.
  2. Season with salt and pepper

To Assemble:

  1. Sauté pork shoulder in a pan with olive oil.
  2. Season with salt and pepper.
  3. Add 1 tbl white wine, 2 oz of braising liquid, and 1 cup of cheese sauce.
  4. Add a splash of heavy cream.
  5. Reduce.
  6. Add orecchiette pasta along with a splash of the reserved pasta water.
  7. Heat until cheese is bubby and noodles have cooked to al dente.
  8. Top with gremolata.
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