Kendal Musk, owner of The Kitchen restaurant franchise, taught me how to make this melt-in-your-mouth slow-roasted pork more than a decade ago, and it has been my favorite fall dinner ever since. I’ve since figured out how to infuse it with cannabis—making it even better!
Cannabis-Infused Tuna Poke
1/8 cup cured cannabis flowers, ground
1/8 cup coriander seeds
1/8 cup fennel seeds
1/8 cup garlic cloves
1 tablespoon salt
1 tablespoon pepper
Cannabis-infused olive oil
1 5- to 6-pound pork shoulder
3 cups white wine
1 cup chopped onions
3 branches fennel tops
3 apples, quartered (Braeburn, Fuji, Golden Delicious, or Pink Ladies)
Mortar and pestle
Deep roasting pan with lid
Preheat oven to 250 F.
Score pork shoulder all over with a knife in a crisscross pattern.
With a mortar and pestle, crush cannabis, coriander, fennel and garlic. Moisten with olive oil to form a paste. Rub paste on all sides of the pork shoulder, making sure it gets into the crisscross knife scores.
Cover the bottom of the roasting pan with apples, fennel, and onions and cover with wine. Place the pork on top and cover tightly with a lid. Cover the lid with aluminum foil. Cook the pork for 10 hours or overnight.
Remove pork from the pan and cover with aluminum foil. Strain the liquid from the roasting pan into a sauce pan, bring to boil, and simmer until reduced by half.
Serve sauce with sliced pork and apples.
Canna-applejack-glazed Apples and Pears
3 small apples, cut into wedges
3 pears, peeled cut into wedges
Juice of 1 lemon
1/4 cup cannabis-infused unsalted butter
3 tablespoons sugar
Grated zest and juice of 2 oranges
2 cinnamon sticks
2 tablespoons applejack or apple brandy
Toss fruit with lemon juice.
Melt butter in medium skillet over medium heat. Add sugar, orange zest, and cinnamon sticks. Stir until sugar is dissolved. Add fruit, cook over medium-high, stirring frequently, until glazed, about 10 minutes.
Raise heat to high, add orange juice, and cook about 1 minute more.
Add apple jack. To flambe, tip skillet toward flame (if using gas stove) until alcohol ignites. If using an electric stove, light pan using a long match. Alcohol will flame and burn off, and the flame will subside.
Serve with pork.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook