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Pork: Mix all ingredients except meat and stock until well blended.
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Coat meat with mustard mixture.
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Refrigerate 24 hours.
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Place on racks in roasting pans.
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Pour stock into pan; cover.
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Bake in 300 degrees F-standard oven 4-1/2 hours or until fork-tender.
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Uncover; increase temperature to 400 degrees F. Bake 20 to 30 min.
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or until browned.
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Let stand at room temperature 1 hour.
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10
Strain pan juices; skim fat.
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11
Shred meat.
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Pour juices over meat.
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Keep warm until ready to serve.
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14
Creamy Dijon Mustard Sauce: Whisk hot water and dry mustard until well blended.
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Stir in all remaining ingredients except oil.
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Gradually whisk in oil until well blended.
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Refrigerate until ready to use.
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18
Crispy Fried Sweet Onions: Sprinkle onions lightly with salt; spread onto paper towels.
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Let stand 1 hour.
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20
Separate onions into rings; toss with 1/3 cup flour (or with about 1 -1/2 Tbsp.
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flour for trial recipe).
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22
Whisk cornstarch, remaining flour and club soda until well blended.
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Set aside.
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24
Garlic-Chili Braised Mustard Greens: Saute chipotle peppers in hot oil in skillet until lightly toasted.
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Add bacon and water; cook and stir on medium heat 5 min.
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or until some of the water is evaporated and bacon is partially cooked.
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Add shallots, garlic and jalapeno peppers; cook and stir 3 to 5 min.
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or until tender.
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Stir in remaining ingredients; cook 5 to 10 min.
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or until greens are wilted.
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Keep warm until ready to use.
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32
For each serving: Dip 4 onion rings in batter.
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Cook in 350 degrees F-deep fryer until golden brown; season with salt.
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Spread 2 Tbsp.
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35
Creamy Dijon Mustard Sauce onto cut sides of 1 roll; fill with 1 cup pork, heaping 1/3 cup Garlic-Chili Braised Mustard Greens, 2 tsp.
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pine nuts and 1/4 cup cheese.
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Bake in 350 degrees F-standard oven 3 to 5 min.
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or until cheese is melted and sandwich is heated through.
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39
Fill sandwich with 4 Fried Sweet Onions and 1 tsp.
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parsley.
