Name: Pulled Pork Lettuce Wraps with Mediterranean Pickles
Yield: 20 servings
Ingredients: ¼ cup olive oil; 1 4-5 pound pork shoulder, deboned and cut into 5 pieces; 1 carrot, roughly chopped; 1 stalks celery, roughly chopped; 4 clove garlic, smashed; ½ zest of ½ a lemon; ½ zest of ½ orange; ½ sticks cinnamon stick; 3 sprig thyme; 2 can 2, 796mL cans of whole tomatoes; salt and pepper; 1 tsp olive oil; 2 chorizo sausages, diced; 1 sprig thyme; 1 L white vinegar; 1 ½ L water; 375 g sugar; 250 g salt; 1 recipe Master Brine recipe; 1 bulb fennel, core removed and julienned; ½ zest and juice of ½ orange; 1 ½ tsp mustard seeds, toasted; 1 ½ tsp fennel seeds; 2 carrots, peeled into ribbons; 1 pinch saffron threads; 1 sprig lemon thyme; ½ zest of ½ lemon; 1 Tbsp honey; 1 recipe Master Brine recipe; 2 shallots, julienned

Pulled Pork Lettuce Wraps with Mediterranean Pickles

Yields

20 servings

The winning recipe from Episode 8 of Top Chef Canada by chef Jonathan Korecki.

Equipment needed: Pressure Cooker

ingredients

Pulled Pork

cup olive oil

1 4-5

pound pork shoulder, deboned and cut into 5 pieces

carrot, roughly chopped

stalks celery, roughly chopped

clove garlic, smashed

zest of ½ a lemon

zest of ½ orange

sticks cinnamon stick

sprig thyme

can 2, 796mL cans of whole tomatoes

salt and pepper

Crispy Chorizo

tsp olive oil

chorizo sausages, diced

sprig thyme

Master Brine

L white vinegar

1 ½

L water

375

g sugar

250

g salt

Pickled Fennel

recipe Master Brine recipe

bulb fennel, core removed and julienned

zest and juice of ½ orange

1 ½

tsp mustard seeds, toasted

1 ½

tsp fennel seeds

Pickled Carrot

carrots, peeled into ribbons

pinch saffron threads

sprig lemon thyme

zest of ½ lemon

Tbsp honey

recipe Master Brine recipe

Pickled Shallots

shallots, julienned

tsp salt

tsp honey

one lemon, juiced

finger chili, seeds removed and minced

Green Olives

Tbsp olive oil

cup green olives, pitted and quartered

zest of ½ lemon

sprig thyme, leaves picked

Assembly

heads Boston lettuce, washed, dried and leaves picked

recipe Pulled Pork, warmed

recipe Crispy Chorizo

recipe Pickled Fennel, cold

recipe Pickled Carrots, cold

recipe Pickled Shallots

recipe Green Olives

Ingredient Substitution Guide

directions

Step 1

Heat olive oil in a large pan over medium-high heat. Season pork with salt and pepper, sear on all sides. Approximately 15 minutes. Remove from pan and set aside.

Step 2

Place carrot, celery, garlic, cinnamon, thyme, lemon and orange zest in the same pan the pork was cooked in. Sauté over medium high-heat until golden. Approximately 10 minutes.

Step 3

Deglaze with tomatoes and stir.

Step 4

Place pork and tomato mixture in a pressure cooker. Cook on high pressure until pork is tender, approximately 80 minutes.

Step 5

Release pressure and remove pork. Place in a high-sided pan and shred meat.

Step 6

Strain cooking liquid. Cover pork with just enough cooking liquid to keep moist. Set aside to cool.

Step 7

Place remaining cooking liquid and vegetable mixture in a food processor. Puree until smooth, set aside.

Step 8

Place remaining cooking liquid and vegetable mixture in a food processor. Puree until smooth, set aside.

Step 9

Heat olive oil in a sauté pan over medium-high heat. Add chorizo and thyme, sauté until crispy. Approximately 5 minutes.

Step 10

Set aside until assembly.

Step 11

Place ingredients in a large pot, bring to a boil remove from heat and reserve.

Step 12

Bring Master Brine to a boil.

Step 13

In another pot, place fennel, orange zest, toasted mustard and fennel seeds.

Step 14

Pour enough boiling Master Brine to cover, weigh down with a heavy object to submerge fennel. Set aside to cool, approximately 1 hour.

Step 15

Place orange juice in containers. Transfer fennel with Master Brine into containers with orange juice. Cover and refrigerate until assembly.

Step 16

Place all ingredients, except for the Master Brine in a container.

Step 17

Pour enough boiling Master Brine just to cover ingredients. Set aside to cool.

Step 18

Once cooled, place in fridge until assembly.

Step 19

Place shallots and salt in a bowl, toss and set aside for 12 hours.

Step 20

Rinse and dry shallots. Place shallots in a bowl, mix with honey, lemon juice and chili. Set aside until assembly.

Step 21

Heat olive oil in a sauté pan over medium heat.

Step 22

Add olives and sauté until golden, approximately 5 minutes.

Step 23

Add lemon zest and thyme leaves.

Step 24

Remove from heat and set aside in oil until assembly.

Rate Recipe

My rating for Pulled Pork Lettuce Wraps with Mediterranean Pickles

Pulled Pork Lettuce Wraps with Mediterranean Pickles