Chef Jesus Cibrian
Phoenix Convention Center
Arizona

Pork
6 bay leaves, crushed
1 Tbsp coarse kosher salt
2 tsp cumin
2 tsp ground black pepper
1 tsp chopped fresh thyme
1 tsp chopped fresh sage
1/2 tsp ground coriander
1/2 cup ground dried pasilla chili
1/2 cup ground dried ancho chili
4 lbs boneless pork shoulder (Boston butt), cut into 3-inch cubes, fat left intact

2 onions, sliced
8 garlic cloves, peeled
6 fresh thyme sprigs
1 fresh rosemary sprig

Combine first 8 ingredients in large bowl and rub on pork.

Preheat smoker to 275°F. Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot. Place pork atop vegetables in pan. Smoke until pork is tender, about 4 hours.

Succotash
2 cooked bacon slices chopped
1 Tbsp apple cider vinegar
2 cups corn kernels
1cup upland cress
1 (10-oz.) package baby lima beans
1/2 cup diced (1/3 inch) green bell pepper
1 scallions cut crosswise
1/4 olive oil
1 Tbsp whole grain mustard
1/2 tsp salt
1/2 tsp black pepper

Toss all ingredients together with vinegar, whole grain mustard and oil. salt and pepper to taste.

Corn Bread
3 cups white cornmeal
1 cup all-purpose flour
1 cup jack cheese
2 diced jalapeño
1 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
2 large eggs, lightly beaten
3 cups buttermilk
3 sticks unsalted butter, melted

Preheat oven to 450°F.
Whisk together cornmeal, flour, baking powder and soda, and salt. Add eggs, buttermilk, jalapeno, cheese, and 1 cup melted butter, then quickly stir together.
Pour melted butter in baking pans then divide batter between pans. Bake until golden 15 to 20 minutes total.

Assembly
Slice corn bread into desired size pieces.
Add chunks of pork. Top with succotash and succatash dressing.