Pork Carnitas Sliders Pumpkin Butter & Roasted Pepper Jam
Presented by: Chef Brandon Wiggins, Warfield’s Restaurant & Bakery
Pork Carnitas
4 lbs Bostrom Farms Pork Butt Stanley, NY cut into 1×1 cubes
2 each Roasted Anaheim Chiles – Firefly Farms Canandaigua,NY
12 OZ Ithaca Brewery Gorges Smoked Porter
4 Cloves Music Garlic Firefly Farms Canandaigua,NY
2 TBSP Kosher Salt
Lightly rub pork butts with salt and let sit for 15 minutes In a heated dutch oven, sear pork to render off some of the fat, turning continuously until lightly browned on all sides. Remove Pork from pan, and add chiles and garlic, saute until browned and chiles are puffy, add beer and cook for 5 minutes. Puree beer, chile, and garlic mixture with a stick blender,m add 2 cups of water and the pork, cook on low, covered for 90 minutes. Remove cover and carefully shred pork with 2 forks, add 1 cup of water to the pan and scrape any bits off of the bottom, stew the pork for an additional 15-20 minutes until sauce thickens slightly. Serve hot.
Roasted Pumpkin Butter
1 Small Pie Pumpkin Firefly Farms Canandaigua,NY
1TBSP Cinnamon
1tsp ginger
1 tsp nutmeg
1 tsp allspice spices from Niblack Foods in Rochester,NY
3 TBSP Brown Sugar
1 Cup Apple Cider Lagoner Farms Williamson,NY
Quarter the Pumpkins and remove seeds and strands, Bake covered in foil for 1 hour or until tender. Remove flesh from skin and put into a sauce pan with dry seasonings and apple cider. Cook down mixture for 30 minutes on medium heat. Run through a food mill should be a buttery puree consistency.
Roasted Pepper Jam
2 lb Sweet Red Peppers (Roasted & Seeded)Firefly Farms Canandaigua,NY
1 lb Apples Shredded Lagoner Farms Williamson,NY
1/2 cup sugar
1 tsp salt
1/2 cup red vinegar
1/2 cup Diced Jalapenos Firefly Farms Canandaigua,NY
Place Roasted peppers, apples, sugar, salt and vinegar in a sauce pan and cook until tender for 45 minutes. Puree with a stick blender, add Jalapenos and chill.
Paired with: Ithaca Beer Co. Country Pumpkin
From Ithaca Beer: Country Pumpkin is our medium-bodied harvest ale brewed with a medley of flavorful malt, pumpkin puree, Magnum hops and a touch of seasonal spices. The masterful blend of 2-Row, Vienna, Munich, Caramunich and Honey malt with Magnum hops balances the sweet pumpkin with an aroma of nutmeg, cinnamon, ginger and allspice to create a rich, malty ale for the autumn season. Delight in the deep golden-orange glow while savoring the complex, malt-forward flavors and surprisingly dry finish of our new curcubitaceous ale. ABV 6.3%
