Slow Cooked Berkshire Pork Shoulder
Chef Jonathan Wright, The Lark Creek Inn
Serves 4

Pork
2 pounds pork shoulder from fat, farm-raised Berkshire pig
5 ounces rock salt
6 ounces cured ham trimmings (Serrano ham trimmings are best)
bouquet garni (include thyme, bay leaf, celery, leek, rosemary)
½ head garlic, chopped
1 onion, diced

Onions
12 cipollini onions, peeled
2 ounces honey
2 ounces white vinegar
salt and pepper, to taste

Turnips
12 baby turnips, peeled and trimmed with 1 inch stalks remaining
4 ounces heavy cream
4 cloves garlic, crushed
1 pinch salt
1 rosemary sprig

Garlic Oil
12 cloves garlic
1 cup olive oil

Potatoes    
1 pound Yukon Gold potatoes
2 ounces butter
2 ounces olive oil
2 ounces garlic oil (recipe below)
salt and white pepper, to taste
2 ounces whole milk

Fried Parsley
8 parsley sprigs, leaves intact
1 quart canola oil

Pork
The day before you prepare the recipe, cut the the pork into large portions the size of a whole tenderloin, or have your butcher do it for you. Sprinkle the pieces with the rock salt and chill, covered, in the refrigerator for 24 hours.

Rinse the pork in running cold water for 2 hours, then pat it dry. Preheat the oven to 150 degrees. Tie each piece with butchers twine. In a large pot over medium-high heat, brown the meat on all sides, then add ham, bouquet garni, garlic and onion. Cover and transfer to the oven. Cook for 5 to 6 hours. Check the internal temperature of the meat, and take it out when at 150 degrees.

Once the meat is cooked remove from the pot and allow to rest for 30 minutes. Strain liquid and skim off the fat. In a pan over medium-high heat, caramelize the diced-up cured ham trimmings. Add the juices and reduce to sauce consistency. Then add marjoram.

Onions
Saute the onions until golden, deglaze with vinegar and add the honey and thyme. Season with salt and pepper, then cover and cook in the oven at 350 degrees until just tender.

Turnips
Place turnips in cold, lightly-salted water and bring slowly to a boil. When tender, remove from heat and strain. Add cream, garlic, rosemary, salt and pepper.

Garlic Oil     
Slice the garlic thinly. Heat a pan on medium-low heat and add the olive oil. Add garlic to infuse. Take off heat and store in a bottle in the refrigerator. Heat up to use again.

Potatoes
Dice potatoes roughly. In lightly salted water, bring potatoes to a boil. When fully cooked, drain and allow steam to evaporate. Pass through a vegetable ricer until smooth. Boil milk and cream together and slowly whisk into the potato. If done too quickly, they will become too elastic in texture. Fold in the garlic oil.

Fried Parsley
Heat canola oil to 350 degrees. Fry large parsley branches until crisp. Season with salt and drain on paper towel.

Plating
Slice pork into serving size portions. For each plate, spoon potatoes onto plate and place pork slice on top of them. Spoon sauce over pork. Place four onions and four turnips on plate surrounding pork and a sprig of fried parsley on top.