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Grill-Roasted* Tara Firma Farms Pork Shoulder with Chimichurri, Fresh Corn and Polenta Cakes and Sautéed Baby Squash

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Ingredients
  

  • 4 pounds of pork shoulder butterflied and pounded to one-inch thickness
  • Kosher salt and fresh ground pepper
  • 1/2 bunch fresh rosemary chopped fine
  • 1 tsp fennel seed
  • 6 cloves fresh garlic chopped coarse

Chimichurri

  • 1/4 cup water
  • 2 tsp kosher salt
  • 1/4 cup red wine vinegar
  • 1 1/2 cup Italian parsley leaves chopped fine
  • 6 garlic cloves chopped fine
  • 1/4 tsp chili flakes
  • 1/2 cup extra virgin olive oil

Fresh Corn and Polenta Cakes

  • 3 cups chicken stock
  • 3/4 cup polenta
  • 1/2 medium red onion diced
  • 1 small red bell pepper diced
  • 2 fresh ears of corn shucked, kernels scraped on a mandolin, “corn milk” reserved
  • 2 ounces extra virgin olive oil
  • Kosher salt and fresh ground pepper
  • 3 ounces shredded Parmesan cheese

Sautéed Baby Squash

  • 2 Tbsp extra virgin olive oil
  • 2 pounds baby Patty Pan or Sunburst squash washed and trimmed
  • 1/2 bunch Italian parsley leaves chopped
  • Kosher salt and fresh ground black pepper

Instructions
 

  • Spread the pork roast out on a board and season with salt and pepper. Spread the rest of the ingredients evenly over the roast. Roll the roast like a jellyroll, ingredients inside and tie with butcher twine at 1- to 2-inch intervals.
  • Heat coals in the grill until completely white and pile on one side of the grill. Place a small pan of water on the opposite side of the coals. Place the grate over the coals and water, then place the roast over the water. Put the cover on the grill with the vent over the roast. Open the vent to its widest to allow maximum airflow. Every 30 minutes turn the roast so that the other side is exposed to the heat. Cook for 2 to 2 1/2 hours or until it reaches a meat thermometer reading of 155 degrees in the center of the roast. Close all vents to the grill to keep warm until ready to serve.

For the Chimichurri:

  • Bring water to a boil in a small saucepan. Add salt and stir until cooled. Add vinegar, parsley, garlic cloves and chili flakes. Slowly drizzle in oil until all is incorporated. Set aside and hold at room temperature.

For the Fresh Corn and Polenta Cakes:

  • Heat stock in a saucepan. Add polenta and bring to a boil while stirring. Drop to a simmer and cook for 15 to 20 minutes until polenta is tender. Add onions and peppers and keep a low simmering heat. Keep covered. Stir polenta every few minutes to keep a consistency of mashed potatoes. Add stock if necessary. Add corn kernels and corn milk to polenta and continue to stir every few minutes. Season with salt and pepper to taste.
  • Place 2 ounces of olive oil in a nonstick pan or cast iron griddle and heat over medium setting. Remove polenta from heat and stir in Parmesan cheese. Use a large scoop or spoon to place polenta servings on hot griddle. Cook until polenta is browned on one side, then flip. Arrange polenta cakes on a platter and keep warm until serving.

For the Sautéed Baby Squash:

  • Heat oil in a sauté pan until shimmering. Add squash and sauté for 5 to 8 minutes until tender. Season with salt and pepper to taste and toss with fresh parsley. Serve immediately.