I recently started working with Grass Roots Farmers Cooperative and I wanted to share with you my first recipe using their meat and let you know how much I enjoyed its superior taste.
Grass Roots Farmers Cooperative is a meat subscription box featuring pasture-raised, farmer-sourced meats. Grass Roots’ animals live outdoors where they get lots of exercise, fresh air, sunshine, and fresh pasture every day. As a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats.
Grass Roots Farmers Cooperative is a meat subscription box featuring pasture-raised, farmer-sourced meats. Grass Roots’ animals live outdoors where they get lots of exercise, fresh air, sunshine, and fresh pasture every day. As a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats.
Grass Roots’ farmers use regenerative agriculture, which replenishes the nutrients in the soil instead of depleting them. Their rotational grazing practices sequester carbon—improving the environment and slowing climate change. Everything about them is wonderful.
The program allows the customer to hand pick an assortment of meats or choose from one of their pre-packaged boxes. Meats include a wide variety of grass-fed beef, pasture-raised chicken and pork products.
SPECIAL OFFER FOR YOU!!
- Head over to: http://bit.ly/FoodHunterGrassRoots
- Get $30 off your first GRFC box of $125 or more using the code: FOODHUNTER at checkout.
Now about that recipe I made. I used a 2.5 lb pork shoulder roast in the recipe below. I don't know if you've ever tasted a free-range pork meat but it is extra delicious and the meat from Grass Roots Co-op is no exception. Trust me you will be 100% satisfied with the quality and taste of their meats.
Recipe from Epicurious
For the Pork:
1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar
Let pork sit at room temperature 1 hour. This will help it cook evenly.
Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15–20 minutes. Transfer pork to a large plate.
Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar.
Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.
1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar
Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.
Let pork sit at room temperature 1 hour. This will help it cook evenly.
Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15–20 minutes. Transfer pork to a large plate.
Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar.
Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover pot with a lid, transfer to oven, and cook pork 30 minutes. Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2 1/2–3 hours.
Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.
For the Beans
1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cans cannellini (white kidney) beans
2 tablespoons plus 1/4 cup olive oil
Kosher salt
1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cans cannellini (white kidney) beans
2 tablespoons plus 1/4 cup olive oil
Kosher salt
Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Simmer about 25 minutes. Add beans and cook about 5-10 minutes more. Reserve till ready to serve.
For the Greens
2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt
2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt
Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.
Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.
Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.
To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.
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