Bonjour mon amies! It has been requested that I share the recipe for my pork butt soup with you all. I realize that I haven’t posted anything in a while, but that is because I am still working on publishing my first cookbook, “Cooking with Tiffany! A Guide to Eating and Entertaining”. I hope to have it edited and photographed by my birthday in February.
A few notes for everyone. This is a two day operation, and the pork butt needs to be marinated overnight before making the soup base. The wine used was not pleasing on my palate for drinking, thus I used it in the stock. One of the ingredients used is leftover turkey gravy from Thanksgiving. I will be providing that recipe to be prepared ahead of time as well. Enjoy!
Slow cooker pork butt soup
Pork butt: salt, pepper, cayenne pepper, aleppo pepper, ground ginger, rosemary, lemon & lime juice. Marinate overnight in the fridge.
Homemade gravy recipe:
Ingredients: 2 and 1/2 cups turkey stock. The stock was made using the gizzards and neck seasoned with salt, pepper, poultry seasoning, celery salt and smoked paprika.
Directions on stock: bring to a boil 2 quarts of water with gizzards and neck. Season generously and allow to reduce to 1 and a half quarts. Reduce to a simmer after 30 minutes on medium to high setting. Strain liquid into gravy measuring cup. It should equal the 2 and a half cups needed to make the gravy.
Gravy: 2 tablespoons all-purpose flour dissolved in 1 cup of water. Poultry seasoning, salt, ground black pepper, celery salt.
Directions: In a medium saucepan, bring the turkey stock to a boil. In a glass measuring cup, dissolve flour in water. Gradually whisk slurry into the turkey stock. Season generously with poultry seasoning, salt, ground black pepper and celery salt. Bring back to a boil, reduce heat after two minutes and simmer for 8-10 minutes or until thickened. Strain gravy into gravy boats and serve!
SIDE NOTES: according to the recipe the seasonings should measure 1 teaspoon, 1 teaspoon, 1/2 teaspoon and 1/4 teaspoon. I didn’t measure this time. Also, this recipe is courtesy of Allrecipes.com. You may also need to make an additional slurry to get the gravy to the right consistency. In addition, this should NOT be prepared without the gizzards and neck.
1 bottle of 2016 red bordeaux style wine, onions; cut in half, tomatoes;sliced, celery; chopped, carrots; chopped, whole fresh garlic, whole serrano hot peppers, fresh flat leaf parsley; roughly chopped, whole bunch of fresh mint; roughly chopped, pork butt, 1 stick of butter, water, black peppercorn, aleppo pepper, ground ginger, flour slurry; 2 tablespoons of flour and 1 cup of water, leftover homemade gravy.
Directions: in a slow cooker, pour entire bottle of wine first. Add onions, tomatoes, celery, carrots, garlic, serrano hot peppers, pork butt, leftover gravy, pork butt marinade, parsley and mint and butter. Set slow cooker on high heat for 6 hours. Between the 3-4 hour mark, add slurry of flour and water and dry spices. Serve with rye bread or whatever you have available. Pair with your favorite wine, cocktail or champagne.