roasted Duroc Pork Sandwich With Braised Mustard Greens & Aged Provolone


1 qt. GREY POUPON Classic Dijon Mustard
3 cups brown sugar, packed
3 cups shallots, brunoise
1 cup applecider vinegar
2/3 cup extra virgin olive oil
fresh thyme sprigs
2/3 cup sea salt
6 Tbsp. ground coriander
1/4 cup ground black pepper
4 tsp. garlic powder
pork shoulders, trimmed of excess fat
2 qt. chicken stock
Creamy Dijon Mustard Sauce
2 Tbsp. hotwater
1/3 cup dry mustard
6 Tbsp. GREY POUPON Classic Dijon Mustard
6 Tbsp. KRAFT MAYO Real Mayonnaise
1/3 cup white wine vinegar
2 Tbsp. honey
2-1/2 tsp. kosher salt
1/4 cup grapeseed oil
Crispy Fried Sweet Onions
2 each sweet onions, sliced
to taste kosher salt
1-1/3 cups flour, divided
1-1/3 cups cornstarch
3-1/3 cups club soda
Garlic-Chili Braised Mustard Greens
2 each driedchipotle chili peppers
1/2 cup extra virgin olive oil
12 slices OSCAR MAYER Bacon, small dice
1/4 cup water
1-1/2 cups shallots, sliced
16 cloves garlic cloves, minced
2 each fresh jalapeño peppers, seeded, chopped
mustard greens, trimmed, coarsely chopped
1 tsp. ground black pepper
1 Tbsp. sea salt
1 tsp. crushed red pepper
1 Tbsp. white wine vinegar
2 doz. sourdough sandwich rolls, partially split
1 cup pine nuts, toasted
1-1/2 qt. agedprovolone cheese, shredded
1/2 cup Italian parsley, chopped


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