Welcome to my page! Stoked to share my Drizly picks with y'all. Here are some of my favorites, whether crushing your way into the evening with an Oyster Bay Sauvignon Blanc, forgetting about hockey with a 21st Amendment Brew Free or Die IPA, or finishing off the night with a bottle of Jameson and a little pickle juice. Come back and check it out. I am going to update my picks, post some videos, and probably do something wicked dumb.
Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston's beloved enoteca Coppa and popular Barcelona-style tapas bar Toro, in both Boston and NYC. Bissonnette is a winner turned judge of the Cochon 555 nose-to-tail competition, was awarded the inaugural People's Choice: Best New Chef award by Food & Wine magazine, and a winner of the James Beard Foundation award for Best Chef: Northeast. Last year, Jamie released his debut cookbook—The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home.
Slow Roasted Pork Shoulder
1 (6-pound) boneless pork shoulder or butt roast (not tied)
1 cup plus extra (if needed) Seasoning mix
1. Preheat oven to 275 degrees F.
2. Rub the pork with the seasoning mixture all over and inside any cavities, concentrating on boned side.
3. Put pork, fat side up, in a roasting pan and roast in middle of oven 5 to 6 hours.
As the pork fat renders, periodically pour the fat off from the pan and rotate the pork in the oven. When it is tender and ready, Transfer roast to cutting board and let stand 20 minutes. Pull shreds apart with tongs into chunks. Serve.
Mise En Place Ramen