Cassoulet Paired with Iridium Cabernet Sauvignon

Directions

Method for Cassoulet base 

1. In a large base stock pot, heat 3 TBSP of avocado oil until the pan is slightly smoking. Add small, diced bacon. 
2. Continue cooking bacon until some fat has rendered out and the bacon starts to caramelize.  
3. Once the bacon is caramelized add a mirepoix of yellow onions, carrots, and purple cabbage. Sauté mirepoix with bacon until the carrots and onions are slightly caramelized. 
4. Add minced garlic and thyme sprigs 
5. Turn down the heat and add tomato paste. Sauté for 2-4 minutes on low heat. 
6. Add red wine and turn the heat back up. Continue to cook until most of the wine has evaporated.  
7. Add the roasted chicken stock and cooked heirloom beans. Cook on low until the cassoulet base has thickened. The base should have a stew-like consistency.

Method for roasted pork

1. Preheat oven to 350 degrees 
2. Prep Niman Ranch pork shoulder into large, diced pieces. 
3. Season the Pork shoulder with salt 
4. Preheat a cast iron pan on high.  Add avocado oil and heat until the pan is slightly smoking. 
5. Add the pork shoulder and brown on all sides. Sear in batches if you do not have a large enough skillet. 
6. Once the pork has been seared remove and place in an oven proof pan. 
7. Add onions and garlic cloves to the cast iron skillet. Caramelize and add tomato paste. 
8. Add red wine to deglaze. Reduce by 25%, and then add roasted chicken stock, bay leaves, black peppercorns, and thyme sprigs. 
9. Continue to heat to a boil. Once it comes to a boil add to the pan with pork shoulder and cover tightly. 
10. Roast covered for 1 ½ -2 hours, or until for tender. Check texture after 1 ½ hours of cook time.  
11. Once the pork shoulder is tender, remove and serve over cassoulet. 
12. To Assemble the cassoulet, ladle cassoulet base into appropriate bowls and top with roasted pork shoulder. Toasted herb breadcrumbs can also be added as an additional garnish.