Recessionite Cooking

Recessionite Cooking is going to be shooting at WholeFoods in West Hollywood, on Tuesday June 8 @ 7pm-8pm!

The event is free and open to the public!

Space is limited to the first 20 people so reserve your spot by calling the Whole Foods Marketing Department at 323.848.4200 x213 or emailing sphol.marketing@wholefoods.com.

FEATURED RECIPES:

Pork shoulder (aka “Pork Butt”) is one of the cheapest and most versatile cuts of meat you can find. The actual cut of meat is from the upper front shoulder of a hog and nowhere near the rear. It is found under several other names including “picnic roast” and “Boston butt”.

In this dish, we use the braising technique of low moist heat to both cook the meat and make a sauce in the same pot. Braising it will break down the collagen in the roast and make it very tender.  Using fruit juices as our braising liquid make a wonderful sweet and savory sauce that infuses the entire plate with the flavors of apple and dark morello cherries.

Ingredients:

• 1 2-2 1/2 pound boneless pork shoulder roast
• 3T Cooking Oil
• 2T Quick Cooking Tapioca
• 1 t Dried Thyme
• ½ t Pepper
• 1 med onion
• 1 24.7oz jar Dark Morello Cherries in light syrup- Trader Joe’s
• 1 cup Apple Juice or Cider