Beer Mash-Fermented Pork Shoulder With Rutabaga, Yeast And Cherry

• 9/16 pound boneless pork shoulder cleaned
• 5 7/8 tablespoons garlic 4-year-old, and red barley miso
• 2/3 pound beer mash
• 5 1/16 cups cherries pitted and quartered
• 1 7/16 cups white miso
• 7 11/16 cups rutabaga
• 2 1/2 tablespoons yeast toasted
• 6 tablespoons kombu
• 7 3/8 tablespoons rutabaga peeled and cut into eighths
• 7/8 cup dashi Yeast
• 2 1/8 tablespoons butter
• salt To taste
• pepper To taste

1. 1. For the Pork Shoulder: Blend garlic miso mixture and beer mash in a food processor until well mixed. Rub pork with mix and vacuum-seal at high pressure; leave for 3 weeks
2. 2. Then, cook pork sous vide at 140u0b0F for 24 hours
3. 3. Remove pork from vacuum bag; sear in pan and rest for 10 minutes before slicing
4. 4. For the Yeast Dashi: Vacuum-seal ingredients at medium pressure and steam at 71u0b0C for 90 minutes
5. 5. For the Rutabaga: Place cut rutabaga in vacuum-seal bag with Yeast Dashi (from recipe above) and seal at high pressure. Cook in water bath at 84u0b0C for 12 hours, then remove to saute pan, caramelize with butter and season with salt and pepper
6. 6. For the Cherry Miso: Vacuum-seal cherries and miso at high pressure; let sit for 1 week
7. 7. Remove and blend in a blender until smooth
8. 8. To serve: Slice one thick 100 g. slice of pork, lay flat on plate, and place Rutabaga and a dot of Cherry Miso next to pork

pork shoulder, garlic, mash, cherries, white miso, rutabaga, yeast, kombu, yeast, butter, salt, pepper

Taken from www.yummly.com/recipe/Beer-Mash-Fermented-Pork-Shoulder-with-Rutabaga_-Yeast-and-Cherry-2255434 (may not work)