Slow-Smoked Balsamic, Shallot & Herb Steamship Pork Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Slow-Smoked Balsamic, Shallot & Herb Steamship Pork

Keywords: Pork

Added: October 07, 2016

YIELD | 30-40

1 each Farmland Steamship Leg of Pork (910280)
1 qt Ventura Marie’s® White Balsamic Shallot Vinaigrette (632070)
As needed McCormick Classic Herb Seasoning (472731)
 
PREP | 1. Pour vinaigrette into a blender. Pulse a few times to chop shallot pieces smaller and create a marinade.
2. Pull pork out of the cooler one hour before working with it. You can leave it in the package or remove the packaging. Keeping it in the package will prevent the marinade from purging too much.
3. Fill a meat injector with marinade and inject pork in multiple areas. An average steamship will take approximately 22-28 oz of marinade.
4. After injecting pork, let it rest for 2 hours.
5. Remove pork from package if you kept it in the packaging to marinate and rub with remaining marinade and seasoning.
6. Smoke pork at 225°F until internal temperature reaches 180-190°F. Cooking time will vary depending on heat source and consistency of the temperature in the cavity of your smoker.
7. Let pork rest for at least a half hour before serving.
8. May serve sliced pork on Pretzilla Burger Buns (953910) with BBQ Sauce or Honey Mustard. One steamship will serve approximately 35 sandwiches.


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