Dining Tip: Michael Mina's Pulled Pork and Carrot Risotto

Re-create the chef's vibrant flavors at home
Nov 16, 2009

To make the pulled pork:
1/4 cup dark brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1/2 teaspoon ground coriander seed
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1 3-pound pork butt
1 1/2 cups apple juice
1/2 cup water

1. Combine the seasonings in a small bowl. Rub the spice blend over the pork and marinate, covered and refrigerated, for at least 1 hour, preferably overnight.

2. Preheat the oven to 300° F. Lay the pork on a rack in a roasting pan. Add the apple juice and water, cover tightly with aluminum foil, and transfer to the oven. Roast for 5 hours. Remove the foil, and continue to roast 30 minutes longer, or until the outside browns and the meat falls apart at the touch of a fork.

3. Remove the pork from the oven, and transfer to a large platter. Let the meat rest for 10 minutes. While still warm, shred into small pieces using two forks or your fingers, producing about 4 cups of shredded meat (more than necessary for this recipe). Put the pork in a bowl, and set aside.

To make the orange-glazed carrots:
1/2 cup carrot juice, strained
1/2 cup orange juice, strained
1/2 pound baby carrots, tops trimmed, quartered lengthwise
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

1. Combine the juices in a small saucepan over medium heat, and simmer until slightly thickened, about 10 minutes. Add the carrots, and toss to coat. Continue to simmer until the carrots are just tender, about 2 minutes.

2. Stir in the butter, and lightly season with salt and pepper. Cook until the sauce is thick enough to glaze the carrots. Cover the pan to keep the carrots warm, and set aside.

To make the carrot risotto:
3 cups chicken stock
1 tablespoon unsalted butter
1 tablespoon canola oil
1/2 yellow onion, diced
1 cup carnaroli or arborio rice
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup carrot juice
1/2 cup finely grated Parmigiano-Reggiano
Orange-glazed carrots
Pulled pork

1. Heat the chicken stock in a small saucepan over medium-low heat. Keep warm at a low simmer.

2. In a large sauté pan over medium heat, melt the butter with the oil. Add the onion, and sauté until translucent, about 3 minutes. Add the rice, and stir until the grains are slightly toasted, 1 to 2 minutes. Season with salt and pepper.

3. Add the wine, and stir to deglaze the pan. When the liquid has almost evaporated, about 1 minute, add 1 cup of the warm stock, stirring with a wooden spoon. When the rice has absorbed all the liquid, add another cup, stirring frequently. Repeat with the remaining stock.

4. Add the carrot juice after all the stock has been added. Remove from heat, and fold in the cheese, orange-glazed carrots and 2 cups of the pork. Serve immediately. Serves 4 to 6.

Free content: Watch Michael Mina and Harvey Steiman pair food and wine in this video series
WineSpectator.com members only: Read all about Michael Mina's restaurant empire and try two more of his recipes from the November 30, 2009 issue of Wine Spectator

Las Vegas San Francisco Cooking Pairings Red Wines Spain

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