Ingredients:

  • 4 lbs pork shoulder, fat cap trimmed
  • 1 cup bourbon
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 2 tsp kosher salt
  • 24 mini brioche buns
  • 2 cups arborio rice, cooked and chilled
  • 1 cup cremini mushrooms, finely chopped
  • 1 tsp truffle oil
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 cups fresh cranberries
  • 1/2 cup sugar
  • 1 tbsp orange zest
  • 1 large baguette, sliced
  • 1 cup vegan cream cheese
  • 1/4 cup fresh mint leaves
  • 1/4 cup crushed walnuts

Instructions:

  1. Prepare the pork: Rub the pork shoulder with brown sugar, smoked paprika, garlic powder, and salt. Place in a slow cooker with bourbon and apple cider vinegar. Cook on LOW for 6 to 8 hours until the internal temperature reaches 205°F.
  2. Shred the pork: Once tender, shred the meat using two forks or a hand mixer, then toss back into the cooking juices. Serve on mini brioche buns.
  3. Make the Arancini: Sauté cremini mushrooms in a skillet until moisture evaporates. Fold mushrooms, truffle oil, and parmesan into the chilled arborio rice.
  4. Bread and bake: Roll rice mixture into 1-inch balls. Dip in beaten eggs, then roll in panko breadcrumbs. Bake at 400°F (200°C) for 15-20 minutes until golden brown.
  5. Prepare cranberry reduction: Simmer cranberries, sugar, and orange zest over medium heat for 10 minutes until berries pop and mixture thickens.
  6. Assemble crostini: Toast baguette slices. Spread with vegan cream cheese, top with cranberry reduction, and garnish with fresh mint and crushed walnuts.