UNITED STATES CULINARY INTELLIGENCE AGENCY
FILE REF: CUL-BUTT-033
CLASSIFIEDSCIF MEMBERS ONLY
DOCUMENT STATUS: CLASSIFIED — SCIF ARCHIVE
CLEARANCE REQUIRED — SCIF MEMBERSHIP
THE MASTER'S LACQUER
PP033 / CHEF JEAN-PIERRE'S MULTI-ALLIUM RED WINE REDUCTION / 230°F LOW-SLOW BOSTON BUTT
A multi-allium reduction built on deeply caramelized sugars, high-tannin red wine, and a velvet stock emulsion finish. Paired with a 230°F slow-baked pork shoulder for tender, sliceable structure. The gravy is the protocol.
Available to SCIF members.
HANDLE VIA COMINT CHANNELS ONLY— END OF DOCUMENT —DO NOT REPRODUCE
Every technique used in this protocol is documented in the → Techniques Library