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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. paprika
- 1 Tbsp. salt
- 1 Tbsp. sugar (granulated)
- 1 Tbsp. brown sugar (light)
- 1 Tbsp. chile powder
- 1 Tbsp. black pepper
- 1 1/2 tsp. cayenne pepper
- 3 lb. pork shoulder (tied into a roast)
- 1/4 cup peanut oil
- 2 cups onions (sliced)
- 1 cup celery (chopped)
- 2 cups chicken stock
- 1 cup cider vinegar
- 1/2 cup vermouth
- 1/4 cup brown sugar (light)
- 2 Tbsp. red pepper flakes
- 1 cup tomato (seeded, 1/2" pieces)
- 1 cup red onion (julienned)
- 1 cup walnuts (lightly toasted)
- 1 cup flat leaf parsley (tops)
- 1 cup chervil (tops)
- 1 cup chives (1 1/2" long)
- 4 cups lettuce (baby)
- 1 Belgian endive (each, 1" pieces)
- 1 cup arugula
- 1/3 cup sherry vinegar
- salt
- pepper
- 1/4 cup walnut oil
- 1/4 cup prosciutto (OR pancetta, very finely minced)
- 4 cups wild mushrooms (such as cepes or morels or chanterelles)
- 2 Tbsp. shallots (very finely minced)
- 2 Tbsp. garlic (very finely minced)
- salt
- pepper
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Directions
- 1. Rub pork with Spice Mix and wrap in plastic; refrigerate overnight. Remove pork from refrigerator unwrap
- 2. Let pork rest at room temperature for two hours
- 1. In a heavy casserole, heat oil over high heat
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