Shredded Pork And Wild Mushroom Salad

1. 1

   1. Rub pork with Spice Mix and wrap in plastic; refrigerate overnight. Remove pork from refrigerator unwrap

2. 2

   2. Let pork rest at room temperature for two hours

3. 3

   1. In a heavy casserole, heat oil over high heat

4. 4

   2. Pat pork dry with towels, leaving on as much spice rub as possible

5. 5

   3. When oil is hot, add pork and brown well on all sides

6. 6

   4. Remove pork & in the same pot oil & onion and celery, Cook until they are lightly browned

7. 7

   5. Add stock, vinegar, vermouth, brown sugar & pepper flakes. Return pork to the casserole & bring to a simmer on stovetop

8. 8

   6. Cover casserole & bake at 275 F. After 30 minutes, check to see that the casserole is barely at the simmerBaste every 20 minutes with pan juices. After 3 hours, remove roast from casserole and allow to cool for 45 minutes

9. 9

   7. Meanwhile, strain cooking juices into a bowl, after 15 minutes, remove fat from the surface

10. 10

    8. When pork has rested, use a pair of forks to shred the pork into manageable pieces and moisten liberally with some of the strained cooking juices

11. 11

    1. In a heavy skillet, heat walnut oil. When hot, add country ham, saute for 2 minutes until crisp

12. 12

    2. Remove ham from skillet & leave the flavored oil in the skillet Add mushrooms & saute for 3 minutes, then add shallots and garlic

13. 13

    3. Add salt & pepper to taste. Cook an additional 2 minutes

14. 14

    1. Combine salad ingredients in a bowl. When mushrooms are cooked through, add them along with their cooking oil and juices to salad mixture

15. 15

    2. Add salt & ground pepper to taste.

No additional tips available.