End of Summer Soirée
Labor Day weekend marked the unofficial end of summer, however, we are not quite ready to give up the gorgeous weather just yet! There are still warm evenings ahead of us, which are opportunities to gather your friends and family around the table! We are huge advocates of getting together to savor every bite and sip, slowly and with intention. We are throwing it back to one of our very first suppers to bring you some of our favorite tips and inspiration for a perfect end of summer outdoor dinner party, pulled pork recipe included! Grab an Aperol Spritz, get ready to dive into the details of hosting a perfect alfresco gathering, and share your own tips and ideas with us!
THE DRINKS
THE FOOD
SLOW ROASTED APPLE CIDER PORK
A deliciously sweet and slightly spicy apple cider pork that is lovely on its own or placed on a brioche bun for an elevated pulled pork sandwich.
Ingredients:
For the Dry Rub:
2 tbsp paprika
2 tbsp smoked paprika
3 tbsp kosher salt
1 tbsp chili powder
6 tbsp brown sugar
1 tbsp chipotle powder
1 tbsp ground oregano
1 tbsp powdered ginger
2 tbsp cinnamon
1 tbsp ground thyme
1 tbsp ground nutmeg
2 tbsp dry mustard powder
2 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cumin
amount and ingredient name
amount and ingredient name
For the Pulled Pork:
7-8 pound whole pork shoulder (with a decent layer of fat)
2 cups apple cider
1 cup apple cider vinegar
1 cup water
2 onions, thinly sliced
1-2 garlic heads, halved crosswise
Rosemary, 3-5 springs
Dried Figs, halved about 16 ounces
Instructions:
Mix together all of the dry rub ingredients in a bowl and set aside.
Rub the entire pork shoulder liberally with the dry rub, cover with plastic wrap and let sit in the fridge for about 8-12 hours.
Preheat oven to 225 degrees F.
Mix together the water, apple juice and apple cider vinegar. (Reserve about half of this mixture and place in a spray bottle if you have one. Alternately, reserve some for baste the pork.)
Place pork shoulder in large roasting pan fat side up along with onion, garlic, rosemary, dried figs.
Pour half of the apple cider mixture in the pan.
Roast uncovered for about 1 hour and 45 minutes per pound.
Spray or baste the pork about every 45 minutes with other half of the apple cider mixture.
When the pork shoulder comes to about 190-195 degrees (the temperature needed for the fat and connective tissue to break down to be able to shred pork shoulder), tent it loosely with aluminum foil and let it sit to rest for 25-40 minutes before pulling the meat apart in medium to small pieces. Serve on Brioche bun with cabbage and/or pickled grapes.
There you have it! Call your friends, start your late summer soiree planning asap, and don't forget to share your experience with us. Happy late, late summer!