Ingredients

• For the slow-cooked maple pork brine:
• 4 cups apple cider (32 ounces)
• 1/4 cup kosher salt
• 1/3 cup brown sugar
• 3 bay leaves
• 1 teaspoon peppercorns
• A small handful of sage leaves
• A small handful of thyme sprigs
• A handful of parsley
• 1 large shallot or 1 small onion, quartered
• 3 cloves crushed garlic
• 1 orange, sliced ;
• 1 4- to 5-pound pork shoulder

For the glaze:;;;

• 1/2 cup dark amber maple syrup
• 1/2 cup grainy mustard
• 2 tablespoons coarse black pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dry mustard

For the slow-baked potatoes

• 3 pounds medium, thin-skinned potatoes
• Extra virgin olive oil (EVOO), for liberal drizzling
• Salt and pepper
• 1 bunch leeks, halved lengthwise, then cut into pieces 1 1/2-inches thick

For the red cabbage and beets:;

• 1 red cabbage, shredded
• 1 red onion, thinly sliced
• 2 large beets, grated into large bowl or shredded in a food processor
• 2 Honeycrisp apples, shredded or grated
• 1 cup cloudy apple cider
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• Kosher salt and pepper
• A few juniper berries (optional)
• 2 large fresh bay leaves

Description

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