From: Sharing our Global Passion: Recipes from 22 World Class Chefs, featuring recipes from Kendall College School of Culinary Arts faculty. Recipe from Chef Christopher Koetke, v.p. of Laureate International Universities Center of Excellence in Culinary Arts. Yield: 6 servings. 1½ lb. pork shoulder (meat and fat), cut into 2” pieces 4 cups water 1 Tbsp. annatto seed* 1 tsp. kosher salt ¼ tsp. freshly ground black pepper 1 bay leaf 3 Tbsp. unsalted butter 1 cup ...
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