CULTURE

Cooking with Cannabis: Slow-roasted Pork Shoulder (Pernil) with Roasted Vegetables & Spicy Maple Drizzle

Chef Nick E of the Herbal Creative KiTHCen and his infused slow-roasted pork shoulder (Pernil).
Chef Nick E of the Herbal Creative KiTHCen and his infused slow-roasted pork shoulder (Pernil). / Ben Wight, Dubside Photography

Cannabis cooking is much easier than most people think, especially if you already have some experience in the kitchen.

And if you’re a cannabis lover planning a holiday feast, why not infuse some cannabinoids into the  mix?

We've partnered with Chef Nick E of the Herbal Creative KiTHCen on the perfect edition to your holiday menu.

Chef Nick E's Inspiration

 In this recipe, I wanted to incorporate a flavor that goes well in pork, that is widely used in Italy and seasonal to this time of year in New England, fennel pollen. 

During my time in Italy, one of the highlights was going to the market every morning and seeing the porchetta man who would serve you this slow-roasted flavorful pork with crispy skin at 6 in the morning. I wanted to incorporate that flavor into a traditional dish that has to be served at every Dominican Christmas, Pernil.  

This is usually served with plantains or rice and beans, but again we will put a New England twist on it with  local and seasonal vegetables at their peak. Roasted brussels and squash, drizzled with local maple syrup from my family’s land up in Maine.

Infusion Process

Chef Nick E adds Rosin to his pork marinade so that it activates in the oven on the fat of the pork during the low and slow cooking process. He will also be using Rosin to infuse the maple syrup featuring a double boil method. He will demonstrate the sous vide method to preserve terpene profile and low and slow method of infusion on the stove, with hash placed in cheesecloth. Follow the guidance in our YouTube video for step-by-step assistance.

Featured Cannabis Product: Captain’s Cut VL Rosin - Bask 79% THC

Servings: 5-8,  Approximate Dosing: 16mg per serving

Cooking with Cannabis:  Infused Slow-roasted Marinated Pork Shoulder (Pernil)
Cooking with Cannabis: Infused Slow-roasted Marinated Pork Shoulder (Pernil) / Ben Wight, Dubside Photography

Ingredients & Recipe for Infusion: Rosin Maple Syrup

  1. (.25) grams of Rosin
  2. ½  cup of maple syrup
  3. Heat maple syrup to 185 degrees over a double boiler or stove top. The double boil method can be done using a sauce pot filled with 2 inches of water underneath the pot and covering the top of the pot with a metal bowl.
    Make sure bottom of bowl is not in direct contact with water.
  4. Then, add the Rosin directly to the maple syrup while pot with ingredients are still on the range. Whisk vigorously until ingredients starts to dissolve 
  5. Continue to infuse the maple syrup using this method for 45 minutes or pour into a mason jar and sous vide at 185 degrees for 1 hour. (For best results mix occasionally or shake contents in a jar occasionally.)
  6. Allow cooling
Cooking with Cannabis: Infused Slow-roasted Marinated Pork Shoulder (Pernil)
Cooking with Cannabis: Infused Slow-roasted Marinated Pork Shoulder (Pernil) / Ben Wight, Dubside Photography

Ingredients for Pork Shoulder

  1. 5lb pork shoulder or pork butt, trimmed of all unwanted fat (depends on the quality of animal)
  2. 1.5 pounds of Brussels sprouts
  3. 1.5 pounds of squash
  4. 1 bunch of cilantro, finely chopped
  5. 2 cloves of garlic, minced
  6. 1 cubanelle pepper, finely chopped, seeds discarded
  7. 1 shallot, minced
  8. 1 tsp of fennel pollen
  9. 2 tbsp salt
  10. 1 tsp black pepper
  11. 2 limes juiced and 1 zested
  12. 1 Tbsp apple cider vinegar
  13. 1 gram of fresh Bask flower
Cooking with Cannabis: Infused Slow-roasted Marinated Pork Shoulder
Cooking with Cannabis: Infused Slow-roasted Marinated Pork Shoulder / Ben Wight, Dubside Photography

Step-by-step Recipe

  1. Marinade: Put all ingredients including Rosin into a mortar and pestle and mix into a marinade. You can also place all ingredients, including the Rosin, into a food processor and process until smooth.
  2. Next, place the pork shoulder into a large plastic bag. Add prepared marinade, and massage into the pork shoulder.
  3. Allow the marinating process to be refrigerated overnight, or at least an hour, at room temp.
  4. Cook in a sous vide machine at a temperature of 185 degrees for 5 hours, then roast in an oven uncovered for 1-1.5 hours at 350 degrees, or until brown and crispy. If you do not have sous vide available, roast covered in a 325-degree oven for 4.5-5 hours.
  5. While pork is cooking, trim your brussels sprouts and squash. Throw into large cast iron skillet with olive oil and saute until they become slightly tender. Do not over cook. After 3-5 minutes, pull your pork out of oven and place on top of vegetables on cast iron skillet.
  6. Place pork and vegetables back into oven for final 20-30 minutes of cooking.
  7. Allow pork shoulder to rest for at least 15 minutes before cutting.
  8. Mix the diced seasonal vegetables and balsamic vinegar, and drizzle with Rosin Maple Syrup.
  9. Place sliced pork shoulder over infused seasonal vegetables and enjoy!

If you need more suggestions for your infused menu, be sure to check out our additional Cooking with Cannabis recipes on our YouTube channel, including Chef Nick E's yuca empanadas! The full recipe and ingredients list can be found here. Live in the New England area? Book Chef Nick E for your next event.

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