1. If you have a grill, prepare an indirect fire with hardwood charcoal and fruitwood and wait until the flames have died down. Place the pork cheek in the area not over the flames and keep feeding the fire with chunks or pieces of wood for 1 hour. Transfer to oven and finish cooking at 300 degrees F for 2 hours or until shreddable with a spoon.  The point here is to acheive a delicate smoke flavor on the cheek, and not sit out for 3 hours smoking a small piece of pork cheek. After an hour of smoke, you can totally transfer it to an oven and forget about tending the grill and still retain a great smoke flavor.

If you don't have a grill or can't rig up a stovetop smoker (a pan inside a pan with woodchips being heated by the stove flame), place the pork cheek in a medium sized pot, preferably oven friendly. Add a touch of apple cider vinegar or other liquid such as water, cover with lid and cook on low for 3 hours until shreddable with a spoon. If you have all-natural liquid smoke, add a few drops to taste right at the end. If you don't, maybe add a touch of BBQ sauce or something.

Once your pork is nicely shredded place in a small mise en place bowl. Add a teaspoon chopped thyme, a few drops of hot sauce, and season. Reserve.

2.  Chop up your shallots into long strands and throw them in a small saucepot with some olive oil over medium heat. Let them brown a little, and add a couple tablespoons of water, a tablespoon of balsamic vinegar, and seaon with salt and sugar. Stir often until syrupy and nice and brown, and keep adding water if necessary (the water will let the shallots become nice and brown without burning). Reserve chilled.

3. Shuck the oysters over a bowl, so you don't lose any of the juices. Reserve oysters in a small bowl and clean the shells under cold running water.

4. Strain the oyster liquor (to remove any gunk) and reserve in a small bowl.

5. Now its time to get artistic and use your good sense of proportions.Take an oyster shell and delicately place of the oysters inside. Grab a spoon and carefully arrange a small dollop of pork over the oyster. Top with a smaller dollop of caramelized shallots. Pour a teaspoon of oyster liquor over the whole oyster. Garnish with a thyme flower or a pinch of thyme.