Roast Pork Shoulder with Amish Swiss Potato Fondue

Ingredients:

Roast Pork Shoulder Ingredients:
  • 2 tablespoons kosher salt
  • ½ tablespoon white pepper, ground
  • 3 pounds boneless pork shoulder (can substitute Boston Butt or picnic ham)
  • ½ pound caul fat
  • 4 tablespoons butter
  • sauerkraut for serving
  • cooked bacon for serving
  • cooked bratwurst for serving
Amish Swiss Potato Fondue Ingredients:
  • 3 pounds Idaho® Yukon Gold potatoes, peeled, cut into ½-inch-thick rounds
  • 3 ½ tablespoons salt
  • 1 ½ cups heavy cream
  • ½ cup Amish Swiss, grated
  • ½ cup butter, cut into cubes
  • 1 ½ teaspoons white pepper, ground

Directions:

Roast Pork Shoulder Directions:
  1. Preheat the oven to 220°F. In a large mixing bowl, combine salt and pepper. Add pork shoulder and rub it with the mixture until evenly coated. Place pork shoulder in a roasting pan.
  2. Bake for 10 hours. The meat should pull apart, or you can check it with an instant-read thermometer for 180°F. Remove from oven and let rest for 30 minutes at room temperature.
  3. Pull pork into small pieces. Discard any pieces of fat. Place pulled pork into an 8 x 8-inch baking pan. Place another 8 x 8-inch pan on top and weigh it down with a heavy object. Let sit for 20 minutes. Remove weight and refrigerate overnight.
  4. Preheat oven to 350°F. Remove pork from baking pan and cut into four 4-inch square blocks. Place caul fat on a cutting board. Place a pork block on top of the caul fat and roll it around the pork tightly. Fold in the ends and trim the caul fat. Repeat for remaining pork blocks. Place blocks on a greased sheet pan. Place 1 tablespoon butter on top of each piece and bake for 12 minutes, or until the outsides are crispy and brown.
  5. To serve, on each of 4 plates, place a round circle of Amish Swiss potato fondue. Place equal amounts of sauerkraut, bacon and bratwurst inside the ring of potato. Top each with a block of crispy pork.
Amish Swiss Potato Fondue Directions:
  1. In a large pot, add potatoes and 2 tablespoons salt; cover with water. Place over medium heat and cook for 25 minutes. Potatoes should split when pierced with a fork. Transfer potatoes to a colander and drain. 
  2. Place a food mill with the smallest screen over the pot you cooked the potatoes in. Work the hot potatoes through the food mill. 
  3. Add cream and cheese to the potatoes and fold in evenly. Sitr in butter until melted. Season with the remaining 1½ tablespoons salt and the pepper and incorporate evenly. Adjust seasoning if needed. Keep fondue warm until ready to serve. 
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Yield: 4 servings

Source:
Craig Deihl
Cypress
Charleston, SC

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