CHEFS: Sam, Ilan, Marcel, Betty (Orange Team)
SEASON 2, EPISODE 8
ELIMINATION CHALLENGE: Cater a holiday party for Los Angeles magazine.

Pork:
One 3- to 5-pound pork shoulder roast
Salt and freshly ground black pepper
3 tablespoons olive oil
1 carrot, peeled and diced
2 celery ribs, diced
1 onion, diced
4 garlic cloves, minced
1 tablespoon Chinese five-spice powder
½ cup fresh orange juice
1 cup red wine vinegar
1 cup demi-glace or beef stock

Tomato Marmalade:
1 pint cherry tomatoes, halved
½ cup sugar
1/3 cup sherry vinegar
2 garlic cloves, finely chopped
2 tablespoons chopped fresh basil
1 scallion, thinly sliced
1 teaspoon capers, drained
1 teaspoon red pepper flakes

To Serve:
24 three-inch round slices bread; or 12 small dinner rolls, split in half

For the Pork:

1. Preheat the oven to 200°F. Generously season the pork with salt and pepper.

2. In a large, nonreactive, ovenproof pot with a tight-fitting lid, heat the oil over high heat. Add the pork and cook until well browned on all sides, about 10 minutes total.

3. Remove the pork from the pot and set aside. Add the carrot, celery, onion, garlic, and five-spice powder to the pot. Stir well to combine and cook over medium heat until the vegetables have softened and are beginning to brown, about 8 minutes.

4. In a medium bowl, combine the orange juice, vinegar, and demi-glace.

5. Place the pork on top of the vegetables and pour the orange juice mixture on top. Cover the pot and put it in the oven.

6. Cook for 8 to 10 hours, until the pork is falling apart and very tender. Remove from the oven. Using tongs, remove the pork from the cooking juices and let cool until warm. Shred the meat using your fingers or a fork. Spoon some of the cooking juices over the meat and season with salt and pepper to taste.

For the Tomato Marmalade:

1. In a medium saucepan, combine the tomatoes and sugar. Place over medium heat and cook, stirring frequently, until the suga[ServletException in:/ConsumerDirectStorefrontAssetStore/include/titleContent/titleContentBody.jsp] null'