Pizza Today - October 2020 - 45

shouldn't be overlooked to braise,
stew, or slow roast. It is a cut that is
loaded with flavor but needs a long,
slow roast to tenderize. The whole
beauty of this cut is that the tough
shoulder meat also contains gelatin
which melts and bastes the meat
as it cooks. You don't want to rush
it otherwise you will end up with a
tough piece of meat. It is the perfect base for whatever flavors you
want to add. To end up with falling
off the bone, succulent roasted pork
butt, there are a few things to keep
in mind.
You always want a base liquid.
Depending on the flavor profile
you are trying to achieve you can
use anything from cream, stock and
Coca-Cola. Whatever you use can
also double as a reduction sauce.
Once you pick your base and
spices, I like to marinate the
shoulder overnight. When you
are ready to cook it, bring it up to
room temperature and then sear
it on all sides before roasting. This
will seal in the flavor. Add any
other vegetables, spices and liquid
of choice and cook for six to eight
hours. The meat should fall off of
the bone and shed easily. Yes, it is
great on its own and in sandwiches,
but have you ever had a pulled
pork pizza? Game changing. You
can taste the hours of labor and
love the have gone into it from the
layers of flavor.
The beauty of pork is that
you can make it as labor intensive and artisan as you want. If
you're going for simplicity, yet still
want top quality ingredients, there
are plenty of amazing companies
producing raw, cured and cooked
products. You can order mass
produced sausage, locally made or
made in house. There are legs of
prosciutto that are shipped in from
Italy, made in California or cured
in the proprietor's basement of the
pizzeria. Then there are the sleeper
items.
Mortadella has recently had a

044_PIZ_1020_IKpork.indd 45

reawakening. A meat that, as my
brother puts it is pretty much just
fancy Bologna, is popping up on
the menus of high-end restaurants.
People are shaping it into delicate
flowers accompanied by vibrant
pesto and nutty pistachios.
Short ribs are often seen as a
main dish, but they can also work
beautifully on a pie. They can be
kissed with barbecue, paired with
some caramelized onions and a
smoky soft cheese.
Almost all pork products can
also cross over on your menu.
Cured meats can be repurposed
into a sandwich or be the star of
a charcuterie board. Sausage can
double on a pie as well as a main
dish. Pancetta works brilliantly
with roasted Brussels sprouts and
sweet onions on a white pie and
can be utilized to make an Amatriciana sauce for pasta.
A lot of people get stuck on the
cured, ground or smoked forms
of pork. I admit that I am one
of them. I love how a beautiful
piece of paper-thin prosciutto can
transform a slice of cheese and
make you feel as if you are sitting
on the streets of Rome. Or Calabrese salumi adds an entirely new
dimension to a pie. I mean, really,
does anything beat a hot slice of
pepperoni pizza? That being said,
don't be afraid to get out of your
comfort zone and try some of the
more obscure cuts.
Prepared correctly, pork can
yield fantastic results. Just make
sure to season properly as it is a
white meat and needs a little extra.
Always brown before roasting. This
ensures the juices are sealed in and
the crust is crispy. Don't overcook
or you'll be left with a very dry
piece of meat. If you are grinding
for sausage, don't forget the fat.
And of course, pick the right cut. n
AUDREY KELLY is the owner
and pizzaiola at Audrey Jane's Pizza
Garage in Boulder, CO.

9/9/20 9:26 AM



Pizza Today - October 2020

Table of Contents for the Digital Edition of Pizza Today - October 2020

Pizza Today - October 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Payroll
The Supply Chain
COVID-19 Positive Employees
Killer Meatballs
Rethink Anchovies
Pork Options
National Pizza Month
Miguel’s Pizza, Slade, KY
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - October 2020 - CT1
Pizza Today - October 2020 - CT2
Pizza Today - October 2020 - Pizza Today - October 2020
Pizza Today - October 2020 - Cover2
Pizza Today - October 2020 - Commentary
Pizza Today - October 2020 - 4
Pizza Today - October 2020 - 5
Pizza Today - October 2020 - 6
Pizza Today - October 2020 - 7
Pizza Today - October 2020 - Digital
Pizza Today - October 2020 - 9
Pizza Today - October 2020 - Conversation
Pizza Today - October 2020 - 11
Pizza Today - October 2020 - Mike’s Monthly Tip
Pizza Today - October 2020 - 13
Pizza Today - October 2020 - Man on the Street
Pizza Today - October 2020 - 15
Pizza Today - October 2020 - Building Blocks
Pizza Today - October 2020 - 17
Pizza Today - October 2020 - Tony’s Trending Recipe
Pizza Today - October 2020 - 19
Pizza Today - October 2020 - Knead to Know
Pizza Today - October 2020 - 21
Pizza Today - October 2020 - 22
Pizza Today - October 2020 - 23
Pizza Today - October 2020 - Destinations
Pizza Today - October 2020 - 25
Pizza Today - October 2020 - Payroll
Pizza Today - October 2020 - 27
Pizza Today - October 2020 - 28
Pizza Today - October 2020 - 29
Pizza Today - October 2020 - The Supply Chain
Pizza Today - October 2020 - 31
Pizza Today - October 2020 - 32
Pizza Today - October 2020 - 33
Pizza Today - October 2020 - COVID-19 Positive Employees
Pizza Today - October 2020 - 35
Pizza Today - October 2020 - 36
Pizza Today - October 2020 - 37
Pizza Today - October 2020 - 38
Pizza Today - October 2020 - 39
Pizza Today - October 2020 - Killer Meatballs
Pizza Today - October 2020 - 41
Pizza Today - October 2020 - Rethink Anchovies
Pizza Today - October 2020 - 43
Pizza Today - October 2020 - Pork Options
Pizza Today - October 2020 - 45
Pizza Today - October 2020 - National Pizza Month
Pizza Today - October 2020 - 47
Pizza Today - October 2020 - 48
Pizza Today - October 2020 - 49
Pizza Today - October 2020 - Miguel’s Pizza, Slade, KY
Pizza Today - October 2020 - 51
Pizza Today - October 2020 - 52
Pizza Today - October 2020 - 53
Pizza Today - October 2020 - 54
Pizza Today - October 2020 - 55
Pizza Today - October 2020 - Product Showcase
Pizza Today - October 2020 - 57
Pizza Today - October 2020 - Pizza Today Yellow Pages
Pizza Today - October 2020 - 59
Pizza Today - October 2020 - 60
Pizza Today - October 2020 - 61
Pizza Today - October 2020 - 62
Pizza Today - October 2020 - 63
Pizza Today - October 2020 - The Marketplace
Pizza Today - October 2020 - 65
Pizza Today - October 2020 - 66
Pizza Today - October 2020 - 67
Pizza Today - October 2020 - 68
Pizza Today - October 2020 - 69
Pizza Today - October 2020 - 70
Pizza Today - October 2020 - 71
Pizza Today - October 2020 - 72
Pizza Today - October 2020 - 73
Pizza Today - October 2020 - Expo Spotlight
Pizza Today - October 2020 - Cover3
Pizza Today - October 2020 - Cover4
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