Meat & Potatoes Recipe

Prep the pork

Pat the pork shoulder dry. Combine 2 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 2 tbs brown sugar. Rub the spice mix evenly over the pork. Let rest at room temperature for 30 minutes or refrigerate up to overnight.

Prepare smoker or oven

If smoking: preheat smoker to 225°F (107°C) and add wood chips. Place a small pan with 1 cup apple cider in the smoker water pan to maintain moisture. If oven-roasting: preheat oven to 300°F (150°C) and prepare a roasting pan with a rack and the apple cider in the bottom.

Smoke/roast the pork

Place sliced onion in the bottom of the roasting pan or directly on the smoker rack beneath the pork. Put the pork shoulder on the rack fat-side up. Smoke or roast until internal temperature reaches 195–205°F (90–96°C) for tender pull-apart meat — about 5–7 hours at 225°F (variable by size). For oven-roasting, check at 3.5–5 hours. Replenish wood chips if needed.

Rest and finish

Remove pork to a cutting board and tent with foil. Let rest 20–30 minutes. Meanwhile, pour pan drippings into a saucepan, add 1 cup stock and 2 tbs butter, bring to a simmer, scrape browned bits to make a sauce. Strain if desired, adjust seasoning with salt and pepper. Shred or slice pork and spoon sauce over before serving.

In a skillet over medium heat, add 1 tbs olive oil. Add 1 finely chopped onion and cook, stirring, until soft and golden, about 8–10 minutes. Stir in 2 tbs brown sugar and cook 1 minute to caramelize slightly.

Add 2 tbs tomato paste, 2 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, and optional 1 tsp hot sauce. Stir and simmer gently for 5–7 minutes until thickened. Season with 1 tsp salt and 1/2 tsp black pepper. Cool slightly and spoon over finished pork or brush on during the last 20–30 minutes of smoking/roasting to build a glaze.

Cook and mash potatoes

Place potato chunks in a pot, cover with cold salted water, bring to a boil and simmer until very tender, 15–20 minutes. Drain thoroughly. Return to pot off heat, add 3 tbs butter, 1/2 cup milk, 1 tsp salt, 1/2 tsp black pepper and 1/2 cup grated Parmesan. Mash until smooth and mostly dry. Spread on a tray to cool slightly (15 minutes).

Form croquettes

When mashed potatoes are cool enough to handle, shape into 8–10 oval croquettes (about 2–3 oz each). Place flour in a shallow bowl, beaten eggs in another, and panko in a third bowl. Dredge each croquette in flour, shake off excess, dip in egg, then press into panko to coat well.

Fry croquettes

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat (oil should be about 325–350°F / 160–175°C). Fry croquettes in batches until golden brown and crisp, about 2–3 minutes per side. Transfer to a wire rack or paper towels to drain. Sprinkle with chopped chives if desired and keep warm in a low oven (200°F / 95°C) while finishing other components.

Preheat grill or grill pan to medium-high. Toss pineapple rings/wedges with 2 tbs brown sugar, 1 tbs lime juice and 1 tsp neutral oil. Let sit 5 minutes to draw out juices.

Grill pineapple 2–3 minutes per side until caramelized grill marks form and sugar is melted. Remove and keep warm. Optionally brush lightly with any remaining juices from the tray.

In a small bowl whisk together 2 tbs olive oil, 1 tbs white wine vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper to make the dressing.

In a large bowl combine 4 cups baby arugula, 1 diced ripe mango, and 1/4 thinly sliced red onion. Drizzle dressing over salad and toss gently to combine. Sprinkle 1/4 cup crumbled feta over the top if using.

Place a portion of shredded smoked pork on the plate. Spoon a little BBQ onion glaze over the pork. Arrange 1–2 crispy potato croquettes beside the pork. Add a grilled pineapple wedge and a mound of mango arugula salad. Drizzle any remaining pork pan sauce around the plate for extra flavor. Serve immediately.