Chef Jeremy Williamson grew up cooking in the kitchen alongside his grandmothers and family. With much time in the kitchen, it didn’t take long for him to realize where his passion was and what he wanted to pursue: a career where he can constantly be creating something every time he steps foot in the kitchen. Jeremy went to school at Georgia Southern University for hotel and restaurant management and has been cooking in commercial kitchens since he was 20.

Most recently head chef at Old Yellowstone Garage located in the Caldera House in Jackson Hole, Wyoming, Jeremy created seasonal dishes enjoyed by visitors and locals alike. Jeremy now offers one of a kind private chef services for clientele in the community of Jackson Hole, where his reputation for delivering the highest quality food and service precedes him.

Out of the kitchen Jeremy is often adventuring outside, whether it be snowboarding or spending time with his wife and three kids.

Discover Jeremy’s delicious Smoked Pork Shoulder Ragu recipe below.

SMOKED PORK SHOULDER RAGU

FOR THE SHOULDER

▢ 1 picnic bone in shoulder, skin removed (14 pounds or so)
▢ 2 tbsp 7-Year Aged Balsamic Vinegar
▢ 2 tsp Fennel Pollen
▢ 1.5 tbsp Fennel Seed (toasted)
▢ 3.5 tbsp salt
▢ 2 tbsp pepper

DIRECTIONS

1. Mix all dry ingredients together. Pat Shoulder dry and coat with Balsamic vinegar, this will help the rub stick. Liberally add rub to the entire shoulder. Once sufficiently coated, let rest on the counter for 30-40 minutes.
2. Place in a smoker for 8.5 hours at 225 F. Let cool completely before pulling meat. It's important to let the meat rest and retain all the flavor and juices.

FOR THE RAGU

▢ 1 large sweet onion (16 oz), diced
▢ 5 cloves of garlic, smashed
▢ 1/2 pound of butter
▢ 1 botttle red wine (Chianti)
▢ 3 L Original Passata
▢ 2.5 tbsp 7-Year Aged Balsamic Vinegar
▢ 1 tbsp nepitilla
▢ 2 tbsp chopped parsley
▢ 2 tsp Fennel Pollen
▢ 2 tsp Oregano Flowers
▢ 1 tbsp black pepper
▢ salt to taste

DIRECTIONS

1. Saute onion and garlic in butter until slightly caramelized. Deglaze with red wine and reduce by half, adding pulled pork and Passata.
2. Simmer until thickened (about an hour). To finish sauce add balsamic vinegar, herbs, and Oregano Flowers, simmer for 15 minutes or so until sauce becomes very aromatic. Season to taste with salt and pepper.
3. Serve over Bona Furtuna Tagliatelle.