Recipe contributed by Luke Zahm. Luke is a Vernon County Native who returned to his roots after 13 years of professional cooking in Madison. He is passionate about family farming, buying local and strengthening the local community through food. He and his wife Ruthie (also from Viroqua) have 3 children and live in the countryside near La Farge.
8 lbs pork shoulder
2 Tbsp olive oil
1/4 cup salt
5 Tbsp black pepper
4 whole ancho chilies
3 whole oranges, cut into quarters
2 lbs onions, cut into quarters
1 lb garlic, cloves cut in half
2 ounces thyme
1/4 gallon water
- Begin by seasoning the pork shoulder liberally with salt and black pepper. In a large dutch oven or sauté pan, heat olive oil and sear the outside of the pork shoulder until golden.
- Place pork shoulder in a pan deep enough to cover the entire piece of meat and surround with whole chilies, oranges, onions, garlic, thyme and water. Add a pinch of salt and pepper to the water to ensure that it is properly seasoned.
- Place a tight fitting lid over the cooking vessel or wrap tightly in foil. Place in oven at 250 degrees overnight or for 8 hours.
- Remove pork from pan and shred. Strain liquid and reserve. (1 quart will be used for the stuffing.) Place pulled pork back into remaining liquid and serve.
Apple Cider Reduction
1 gallon apple cider
Slowly reduce the apple cider over medium low heat. Allow to simmer but not boil rapidly. In order to make a proper reduction, this should be done over time and watched to ensure that it isn’t over-reduced and scorched.