-
1
Preheat the oven to 350F.
-
2
To braise the pork, heat the oil in a medium roasting pan over high heat.
-
3
Season the pork on all sides with salt and pepper.
-
4
Sear in the oil until golden brown on all sides, about 15 minutes.
-
5
Transfer the pork to a plate.
-
6
Add the onion to the pan and cook until softened, 4 minutes.
-
7
Add the barbecue sauce and stock and bring to a simmer.
-
8
Return the pork to the pan, cover the pan with foil, and braise in the oven until the meat is fork-tender, 1 1/2 to 2 hours.
-
9
Remove from the oven, uncover, and let the pork cool in the liquid.
-
10
While the pork is braising, put the ricotta in a strainer lined with cheesecloth set over a bowl and let drain in the refrigerator for at least 2 hours.
-
11
Drain the pork, reserving the liquid, and shred the meat into bite-sized pieces.
-
12
Set aside.
-
13
Put 2 cups of the braising liquid into a large saute pan over high heat and boil until reduced to 1 cup and slightly thickened, 5 mintues.
-
14
Add the vinegar and cook for 30 seconds.
-
15
Stir in the shredded pork.
-
16
Remove from the heat and let cool slightly.
-
17
Put the drained ricotta into a large bowl; discard the liquid.
-
18
Add the pork and season with salt and pepper.
-
19
Gently fill each squash blossom with the mixture and twist the tops of the blossoms to secure the filling.
-
20
Heat the oil in large saucepan over medium heat until it reaches 365F on a deep-fat thermometer.
-
21
While the oil is heating, whisk together 2 cups cold water and the flour until smooth.
-
22
Season with salt and let sit for 10 minutes.
-
23
Dip the squash blossoms in the batter and let any excess batter drip off.
-
24
Fry the squash blossoms in batches, turning once, until light golden brown, 2 to 3 minutes.
-
25
Drain on a plate lined with paper towels and sprinkle with salt.
-
26
Drizzle some of the black pepper vinaigrette in the center of each of 6 dinner plates and place 3 squash blossoms on top for each serving.
-
27
Whisk together the vinegar, mustard, salt, pepper, and honey until combined.
-
28
Slowly whisk in the oil until emulsified.
