Indoor smokerless smoked pork shoulder. Modified from CS with a veal smoked mustard sauce. Served with roasted jalapeno pudding, iadazabol cauliflower stem pudding, pickled apple slices, pickled mustard seeds, smoked mustard BBQ sauce. Served with toasted corn stock Cauliflower rice (faux risotto) with iadazabol water poached cauliflower stem puree (to give it a creamy texture and add more cauliflower flavor). Hazelnut praline and Almond+oatmeal apple crumble for desert (essentially add equal parts praline to the almond and oatmeal flours from CS recipe).
Of the diners last evening, I'm the only one that likes the bark on ribs or similar smoked products, so I had to forgo the bark and modify things slightly. Was still extremely well received and the flavors, quite nice. The roasted jalapeno puree was quite powerful (almost too much on it's own) and wonderful with he pickled apple and pork (other ingredients as well, but the pickled apple really seemed tocompliment it). Poaching the stem with the leaves etc in the cheese water then pureeing it and adding it in to the cauliflower risotto was much more smooth than anticipated and added some nice flavors.
