Pecan Shortbread Cookie & Collard Stuffing with Braised Creole Pork

Pecan Shortbread Cookie & Collard Stuffing with Braised Creole Pork
Serves 6-8 people

Ingredients

·         1 - Pork Butt – Bone in

·         ¼ cup Creole Spice

·         2 C – Winn-Dixie Cranberry Juice

·         1 C – Chicken Stock

·         1 C – White Wine

·         2 Carrots – Rough chop

·         2 Celery Stalks – Rough chop

·         ¼ Onion – Rough Chop

·         2 Bay Leafs

·         4 – sprigs of Thyme

·         2T and 2T  – Olive Oil

Instructions
Rub pork butt with the olive oil and creole seasoning. This can be done up to 24 hours in advance.

Heat the second 2T of olive oil in a braising pan on medium high heat.  Sear the pork, fat side down, until golden brown. Continue to sear pork on all sides. Remove pork from pan, add carrot, onion and celery. Cook vegetables until onion is caramelized and celery is translucent. Add the thyme and bay leaf. Deglaze the pan with the white wine. Reduce by half and add the cranberry juice and stock, and reduce by half. Add the pork back to the pan, cover and braise in the oven for 3 hours at 350 degrees.

While pork is cooking, make the dressing:

·         1 bag of chopped collards

·         ¾ onion – large dice

·         2 celery stalks – large dice

·         1 loaf – ciabatta bread

·         ½ C sundried cranberries

·         Olive Oil

·         ½  package of Winn-Dixie pecan shortbread cookies

·         1 C chicken stock

·         ½ C white wine

·         Salt and pepper to taste

·         3T salted butter

Cut ciabatta bread into large dice, drizzle with olive oil and toast bread at 350 degrees approximately 15 minutes, or until golden brown. Break cookies into small pieces and toss with ciabatta croutons in a large mixing bowl.  In a large sauté pan, heat 2T of olive oil on medium high. Add onions and celery to heated oil, sauté until onions are translucent.  Add collards and sun dried cranberries and salt and pepper to taste.  Toss collards with celery and onion until wilted.  Add white wine and chicken stock and bring to a boil. Pour the vegetables and hot liquid over ciabatta and cookies.  Toss together until bread and cookies are covered and moist.

Place dressing in a buttered 13x9 baking dish.  Place in the oven with the pork when there is 45 minutes left to cook.

Sauce

·         3T Salted Butter

·         3T Flour

·         1T Salted Butter

Melt 3T of butter in a small pan on medium heat, add and incorporate the flour.  Cook roux on medium heat, stirring occasionally until mixture begins to darken.

Remove Pork from pan and place on a serving tray.  Pork should pull apart.

Turn braising liquid on medium high heat and reduce by ¼

Bring to a boil and thicken with a medium dark roux.

Remove from heat and strain sauce from vegetables.

Blend in 1T butter to finish and adjust salt & pepper to taste

Serve pulled pork over the dressing and finish with pan sauce.