Roasted Pork Salad Gougère

by Nickel & Nickel Executive Chef Trevor Eliason


Napa Barrel Tasting: Roasted Pork Salad Grougere


  • 3 pounds boneless pork shoulder
  • 1 tablespoon olive oil
  • 1 teaspoon coriander seed, ground
  • 1 teaspoon fennel seed, ground
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons vegetable oil


  • 1 cup water
  • ? cup and 2 tablespoons butter
  • 1 tablespoon kosher salt
  • Pinch of sugar
  • 1 1/4 cups all-purpose flour
  • 4 large eggs
  • 1 1/4 cups Gruyère cheese, grated
  • Freshly ground pepper, to taste


  • 1 cup celery, diced
  • 1/2 cup red onion, diced
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley, chopped
  • Kosher salt and pepper, to taste


This is a play on the old ham and cheese sandwich using pork shoulder and Gruyere cheese. The rich, roasted pork shoulder nestled against the light, crisp, tang of the gougere is a delight to the taste buds and stands up beautifully to the Nickel & Nickel Hayne Vineyard Cabernet Sauvignon.

Preheat oven to 325 F. Rub pork shoulder with one tablespoon olive oil, ground coriander, fennel, pepper, salt and thyme. Using a heavy-bottomed saute pan on medium-high heat, add vegetable oil, then pork, searing on all sides, about 3 minutes per side, looking for caramelized color. Remove the pork from the stove and place directly into the oven for 2-2 1/2 hours. When the meat is fork tender, remove from oven. Once the meat is cool, dice or shred meat into bite-sized pieces.

Turn the oven to 450 F and line two baking sheets with parchment paper. Using a medium sauce pan, combine water, butter, salt and sugar and bring to a boil. Add flour, then reduce the heat to medium, stirring with a wooden spoon for 2 minutes or until mixture forms a ball and excess moisture has evaporated. Transfer mixture to a mixer bowl. Using a paddle attachment, beat for 30 seconds on medium speed. Add eggs and continue to mix until all ingredients are combined and smooth. Add 3/4 cup cheese and salt and pepper.

Fill a pastry bag, fitted with a 3/8” plain tip, with the gougere batter. Pipe batter into 1″ rounds onto the baking sheets. Sprinkle tops with Gruyere cheese and bake for 7-8 minutes, or until they puff and hold their shape. Reduce heat to 350 F and bake for 20 more minutes. The gougeres should be light golden-brown in color. It should be hollow when you break it open.

To make the pork salad, mix the pork, celery, onion, lemon juice and parsley in a mixing bowl. Taste and adjust the seasoning as desired with salt and pepper.

Slice the tops off the gougeres, leaving the bottom 3/4 of the gougere to stuff with the pork salad. Using a small spoon, fill each gougere with the salad and enjoy!