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


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


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.