Oak Fired Pork Tomahawk Recipe
Green chile cornbread stuffing, summer vegetable calabacitas, crispy pancetta, maple-bourbon pan sauce
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Ingredients
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Pork Tomahawk
Green Chile Cornbread Stuffing
Summer Vegetable Calabacitas
Crispy Pancetta
Maple-Bourbon Pan Sauce
Method
Pork Tomahawk Preparation
- 1
Season the Pork
Rub the pork tomahawk with olive oil, salt, black pepper, and rosemary. Let it marinate for 30 minutes.
- 2
Preheat the Grill
Prepare your oak-fired grill to medium-high heat.
- 3
Grill the Pork
Place the pork tomahawk on the grill and cook for about 20-25 minutes, flipping halfway, until the internal temperature reaches 145°F.
Green Chile Cornbread Stuffing Preparation
- 4
- 5
Combine Ingredients
In a large bowl, combine the crumbled cornbread, sautéed vegetables, diced green chiles, chicken broth, eggs, salt, pepper, and sage. Mix well.
- 6
Bake Stuffing
Transfer the stuffing mixture to a greased baking dish and bake at 350°F for 30-35 minutes until golden.
Summer Vegetable Calabacitas Preparation
- 7
- 8
Season
Add salt and black pepper to taste. Mix well and cook for another 2 minutes.
Crispy Pancetta Preparation
- 9
Cook Pancetta
In a skillet, cook pancetta over medium heat until crispy. Drain on paper towels.
Maple-Bourbon Pan Sauce Preparation
- 10
Make Sauce
In the same skillet used for the pork, add bourbon and scrape the bottom to deglaze. Add maple syrup, chicken broth, and bring to a simmer.
- 11
Finish Sauce
Whisk in butter and season with salt and black pepper to taste.