Chef David Borselle’s Slow Cooked Pulled Pork Shoulder

We are so excited to introduce a new component to our website, Instagram, and Facebook pages to help our community eat off the farm!!! Each week, we will have a Guest Chef Spotlight on the Farm. We have asked the many talented chefs who have come through our farm kitchen to provide a recipe for the week which features an item that is available on the farm that week. Our readers will have access to weekly new recipes for their home use. I will create the recipe in our home kitchen and document it here each week. I will list all ingredients available on the farm. And…the best part…all farm items needed for the recipe will be 20% off that week!!!

So, let’s get started!!!!

This week, our Chef Guest is Chef David Borselle (owner/chef Park and Oak in West Hartford)

This week’s recipe is

Chef David Borselle’s Slow Cooked Pulled Pork Shoulder

Ingredients: 

5# Field House Farm Pork Shoulder
2 Quarts FHF chicken stock
5 cloves garlic, smashed
3 Tablespoons Matteson’s Maple Syrup
3 Sprigs Rosemary, chopped
1 Tablespoon Salt

Instructions:

Preheat oven to 300 degree Fahrenheit
Combine all ingredients in large oven safe dish
Cover and bake for 2.5 hours

Remove from oven, cool, and pick meat.
Reserve the liquid.

I made this today and took some pictures to demonstrate how we made it in our kitchen. Once it was picked, I returned the meat to the cooking liquid and added some more maple syrup. We then toasted french Brioche rolls and added our favorite cheese selection. Served it with mayo-free coleslaw on the side for a delicious and complete easy Monday dinner.


If you want more information on Chef David and his new restaurant, please visit his website . If you have catering questions for Chef David, please contact him directly .
Park and Oak Restaurant | | West Hartford CT
The Park & Oak Mission. Park & Oak Restaurant is the collaboration between renowned Chef David Borselle and restaurateurs Robert and David Savin.