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Ingredients
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Smoked Pork Shoulder
Squash Caponata
Polenta
Arugula Salad
Method
Smoked Pork Shoulder
- 1
Prepare the Pork
In a bowl, mix the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the pork shoulder. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
- 2
Smoke the Pork
Preheat your smoker to 225°F (107°C). Place the pork shoulder in the smoker and add apple cider vinegar and water to a pan in the smoker to maintain moisture. Smoke the pork for about 6-8 hours, or until the internal temperature reaches 195°F (90°C).
Squash Caponata
- 3
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the zucchini, eggplant, and bell pepper, cooking until softened.
- 4
Finish the Caponata
Stir in the tomato paste, balsamic vinegar, capers, salt, and black pepper. Cook for an additional 5-10 minutes, stirring occasionally until everything is well combined.
Polenta
- 5
- 6
Add Cheese and Butter
Once the polenta is thick and creamy, stir in the Parmesan cheese and butter until fully melted and combined.
Arugula Salad
- 7
Prepare the Salad
In a large bowl, combine arugula, olive oil, lemon juice, salt, and black pepper. Toss gently to coat.