Mt gnomon shredded pork and dover cherries – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Australia Region / Locale: Tasmania Servings: Serves 4
Australia Region / Locale: Tasmania Servings: Serves 4Hailing from the vibrant and diverse tapestry of Australian cuisine, Mt. Gnomon Shredded Pork and Dover Cherries is a dish that marries the tender, robust flavors of slow-cooked pork with the sweet, tart complexity of cherries. Originating from the fertile lands surrounding the Mt. Gnomon Farm in Tasmania, known for its artisanal meats and produce, this dish encapsulates the spirit of farm-to-table freshness. The pork is typically slow-roasted to perfection, accompanied by a cherry sauce that elevates every bite with its unique balance of sweetness and tanginess.
Ingredients
- pork shoulder – 2 lbs / 900 g
- sea salt – 2 teaspoons
- black pepper – 1 teaspoon
- olive oil – 2 tablespoons
- onion, diced – 1 medium / 150 g
- garlic cloves, minced – 3 cloves
- red wine – 1 cup / 240 ml
- chicken broth – 1 cup / 240 ml
- fresh dover cherries, pitted – 2 cups / 300 g
- balsamic vinegar – 2 tablespoons
- honey – 1 tablespoon
- thyme – 1 teaspoon
Instructions
- Preheat your oven to 325°F (165°C).
- Season the pork shoulder all over with sea salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Add the pork shoulder and brown on all sides, about 8 minutes total.
- Remove the pork and set it aside. Add diced onion and minced garlic to the pot; sauté until they are soft and fragrant, about 5 minutes.
- Pour in the red wine to deglaze the pan, scraping up brown bits.
- Add chicken broth, fresh cherries, balsamic vinegar, honey, and thyme. Stir to combine.
- Return the pork to the pot. Cover and transfer to the preheated oven.
- Roast for 3-4 hours until the pork is tender and shreds easily with a fork.
- Remove the pork from the pot and shred it with two forks.
- Return shredded pork to the pot with the cherry sauce; stir to coat and heat through before serving.
Substitutions
- pork shoulder -> beef brisket
- red wine -> apple cider vinegar
- fresh dover cherries -> frozen cherries
- balsamic vinegar -> apple cider vinegar
Enhancements in the Next Evolution
- Marinate the pork shoulder overnight in a mixture of the wine, garlic, and thyme for added flavor.
- Sear the pork shoulder after marinating to lock in juices better.
- Use a smoker for the initial cooking phase to add a smoky flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
