Ancho and apple cider pork shoulder with pickled plums, shallots, and crème fraîche mashed potatoes from Paris Picnic Club: More Than 100 Recipes to Savor and Share (page 58) by Shaheen Peerbhai and Jennie Levitt

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Notes about this recipe

  • SpatulaCity on May 21, 2024

    This review is for the crème fraîche mashed potatoes - my husband loved them! Used Yukon golds and wound up adding additional milk and butter at the end to up the richness. Also used a ricer instead of the stand mixer method outlined. The charred corn added a pleasant sweet crunch and was a nice change from the usual mash.

  • SpatulaCity on May 21, 2024

    Nice recipe - very balanced. I used California chiles in place of the guajillo and ancho, so the spice and heat were milder. You need a substantial amount of salt in the spice paste when marinating for both flavor and to help penetrate into the pork. Might add more chipotle next time. Served with the suggested pickled shallots and crème fraîche mashed potatoes

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