Eat With Thomas Keller
It's National BBQ Week, and we've got the perfect gourmet Californian pork pork from Thomas Keller's French Laundry section in cookbook 'Eat With The Chefs'...
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Ingredients
- 1 1/2 kgBoston butt or pork shoulder roast
- 2lwater
- 100g kosher salt
- 3 tbsp pink sea salt
- 4 tbsp granulated sugar
- 1 garlic clove, bruised
- 3 fresh thyme sprigs
- 3 juniper berries
- 2 strips of orange zest
- 1½ tbspfennel seeds
- ½ tspblack peppercorns
- 5 cloves
- 2 tspcumin seeds
- 4 tsp English mustard powder
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 5 tbsp smoked paprika
- 2 yellow onions, diced
- 1 mediumfennel, diced
- 2 tbsp large carrots
- ½heads of garlic
- 25g fresh thyme sprigs
- 500ml chicken stock
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