Fall Pulled Pork Flatbreads with Balsamic Leek Onion Jam and Gorgonzola Dolce Sauce from SALT Bistro, Boulder

Ingredients

• For Pulled Pork:
• 2 Tbls Olive Oil
• 8 oz Memphis BBQ Seasoning (from the Savory Spice Shop in Boulder)
• 2 pounds Pork shoulder
• 1 quart (4 cups) roughly chopped Mirepoix (onions, celery, carrots)
• 6-8 sprigs of fresh organic Thyme, washed
• For Balsamic Leek Onion Jam:
• 2 leeks (only the bottom ends), cut into 1 inch julienne (wash them after chopping)
• 2 Tbls unsalted Butter
• 1 cup Balsamic Vinegar
• 2 Tbls local Honey
• 1/4 cup Brown Sugar
• For Gorgonzola Dolce Sauce:
• 4 oz Creamy Gorgonzola
• 1 cup organic heavy Cream
• For Flatbread assembly:
• Fresh pizza dough (I’m sure Chef Heap has his own recipe, but I like this Jaimie Oliver stand-by), alternatively you can purchase flatbreads at many grocery stores.
• 5 (or more) ounces organic Arugula
• 1 Honey Crisp Apple, julienned
• 1 Jalapeno, thinly sliced

Instructions

1. Start the pork the day before you want to make this meal.
2. Rub pork shoulder generously with Memphis BBQ Seasoning.
3. Heat a 12” stainless saute pan on medium high heat.
4. Cut the pork shoulder into quarters and sear in hot pan.
5. Sear on all sides then place in a roasting pan (or slow cooker).
6. Add the mirepoix and thyme to the roasting pan or slow cooker, plus 5-6 cups of water (or 4 cups of water and 12 ounces lager), and cover.
7. Place in a 300 degree oven for 4 hours, or set slow cooker to low for 6-8 hours.
8. If there is a bone in your pork shoulder it should pull right out when done.
9. Let pork cool, then pull.
10. Make the Balsamic Leek Onion Jam - Heat small stainless saute pan with a swirl of olive oil. Add leeks and turn heat to low. Sweat leeks until soft (10-12 minutes), then add butter and balsamic. Add brown sugar and honey, then reduce to a syrup.
11. Make the Gorgonzola Dolce Sauce - Heat 1 cup of heavy cream and add to your blender or Vitamix. Blend, slowly adding 1 oz at a time of creamy gorgonzola until emulsified. The gorgonzola cream should reach a nearly fondue-like consistency.
12. To make Flatbreads - Decide if you’re going to grill or cook indoors in an oven. Preheat oven (and pizza stone, if you have one) to 425 degrees, or preheat covered grill on medium high for 10 minutes (aiming for a temp of 450-500 degrees). On a floured surface, cut fresh pizza dough into 4 pieces. Roll dough out into small flatbreads about 1 inch thick. Grilling instructions - Drizzle and rub olive oil into the dough so it doesn't stick to the grill. Grill the flatbreads for about 5 minutes each side. In the oven - Place dough on a non-stick cookie sheet or preferably a baking stone if you have one. Bake at 425 degrees for 7-10 minutes.
13. Flatbread assembly - Top warm flatbreads first with Balsamic Leek Onion Jam, then add pulled pork. Top that with jalapeno, arugula, and apple slices. Finally, drizzle Gorgonzola Dolce Sauce over the whole thing and devour.