INGREDIENTS:3 lb. uncooked pork roast
2 gallons fresh apple cider
1 cup apple cider vinegar
½ cup shallots, chopped
3 garlic cloves
¼ cup sugar
2 Tbsp. Dijon mustard
2 sprigs thyme, fresh
1 tsp. black peppercorns, whole
Apple Cider Syrup:
1 gallon fresh apple cider
¼ cup maple syrup
½ lb. butter, unsalted, diced, softened
to taste, kosher salt
to taste, black pepper, fresh ground
Whole Grain Mustard Mashed Potatoes:
3 3/4 lb. Yukon Gold potatoes
2 tsp. kosher salt
2 ¼ cup buttermilk, warm
¼ cup whole grain mustard
3 Tbsp. unsalted butter
to taste, kosher salt
to taste, fresh ground black pepper DIRECTIONS:For roast pork: Defrost pork roast in refrigeration for 2 days. Excluding the pork roast, in a large sauce pan mix all ingredients together until well incorporated. Bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Cool completely.
Remove pork roast from plastic packaging, and place roast in a large enough container to accommodate it; pour marinade over pork roast. Let it marinate, refrigerated, for 48 hours. Pre-heat rotisserie to 375°F. Place roast in a rotisserie basket. Roast pork for approximately 1 3/4 hours, or to an internal temperature of 152°F. Throughout the roasting period, baste pork roast with marinade to give a lacquered finish. Allow to rest before slicing, for 15 minutes.
For apple cider syrup: Pour apple cider into a large saucepan. Bring to a boil over high heat. Reduce heat and simmer until reduced by 80% volume, or until it reaches a syrupy consistency. Leaving sauce pan over low heat, slowly whisk in diced butter one piece at a time, adding more as each is dissolved into the syrup. Season with salt and pepper. Reserve warm. For whole grain mustard mashed potatoes: Put potatoes in a medium saucepan, add 2 tsp. salt and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 45 minutes. Drain potatoes, reserving ¼ cup of cooking liquid. Coarsely mash the potatoes. Beat in warm buttermilk and add a little of the cooking liquid for consistency, if needed. Blend in mustard and butter until well incorporated. Season with kosher salt and black pepper. Serve hot.
To serve: Divide mashed potatoes evenly among warmed plates. Then thinly slice the pork roast and portion it among the plates, and ladle with sauce. NUTRITIONAL INFORMATION: SERVINGS:12 servings From:Executive Chef Richard Keys, CSC, Grand Teton Lodge Co., Maron, Wyoming PHOTO CREDIT:Photo Credit: PEER FOODS
