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Pork shoulder, or Boston butt, is a very large cut of meat. Use a large amount of grapeseed oil in the pan and bring it to a high heat point. Make sure to remove moisture from the pork before putting it in the hot pan to brown. Remove fat from the pan and allow it to cool completely before disposing of it. Do not pour it down your drain. The pork will take a long time to cook; have patience. Taste the sauce before plating, and generously spoon the sauce and vegetables over the braised pork.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.
