Marinate Iberico Pork Shoulder with Dry Sherry, Pimentón de la Vera, minced Garlic, Fennel Seeds, Sea Salt, and Black Pepper for at least 4 hours, or overnight. Slow-cook on low for 8-10 hours, or until extremely tender. Shred the pork with two forks.
Cook Radiatore Pasta according to package directions. Drain and set aside.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
Remove from heat and stir in Cheddar Cheese, Gruyère Cheese, White Truffle Oil, and White Pepper until cheese is melted and smooth. Add cooked Pasta to the cheese sauce and stir to combine.
Combine Homemade Mayonnaise, Black Truffle Paste, and Lemon Juice in a small bowl. Mix well and set aside.
Place about 1 tablespoon of Mac & Cheese and 1 tablespoon of Pulled Pork in the center of each Wonton Wrapper. Moisten edges of wrapper with water. Fold wrapper in half diagonally to form a triangle, pressing edges firmly to seal.
Heat Clarified Butter in a large skillet over medium-high heat. Fry Rangoons in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve immediately with Truffle Aioli.
Ingredients
24
2 lbs900 gIberico Pork Shoulder
1/4 cup60 mLDry Sherry
1 tbsp15 mLPimentón de la Vera (Smoked Paprika)
2 clovesN/AGarlic - minced
1 tsp5 mLFennel Seeds
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLBlack Pepper - freshly ground
8 oz225 gRadiatore Pasta
1/4 cup60 mLUnsalted Butter
1/4 cup30 mLAll-Purpose Flour
3 cups720 mLWhole Milk
1 cup120 gSharp White Cheddar Cheese - grated
1/2 cup60 gGruyère Cheese - grated
1 tbsp15 mLWhite Truffle Oil
1/4 tsp1.25 mLWhite Pepper
1/2 cup120 mLHomemade Mayonnaise
1 tbsp15 mLBlack Truffle Paste
1 tsp5 mLLemon Juice - freshly squeezed
50N/AWonton Wrappers - high quality
4 tbsp60 mLClarified Butter
Equipment
Large Bowl
Slow Cooker
Large Pot
Saucepan
Large Skillet
Mixing Bowls
Instructions
Marinate Iberico Pork Shoulder with Dry Sherry, Pimentón de la Vera, minced Garlic, Fennel Seeds, Sea Salt, and Black Pepper for at least 4 hours, or overnight. Slow-cook on low for 8-10 hours, or until extremely tender. Shred the pork with two forks.
Cook Radiatore Pasta according to package directions. Drain and set aside.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
Remove from heat and stir in Cheddar Cheese, Gruyère Cheese, White Truffle Oil, and White Pepper until cheese is melted and smooth. Add cooked Pasta to the cheese sauce and stir to combine.
Combine Homemade Mayonnaise, Black Truffle Paste, and Lemon Juice in a small bowl. Mix well and set aside.
Place about 1 tablespoon of Mac & Cheese and 1 tablespoon of Pulled Pork in the center of each Wonton Wrapper. Moisten edges of wrapper with water. Fold wrapper in half diagonally to form a triangle, pressing edges firmly to seal.
Heat Clarified Butter in a large skillet over medium-high heat. Fry Rangoons in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
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