Shredded Pork and Wild Mushroom Salad Recipe | Yummly
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Shredded Pork and Wild Mushroom Salad

PORK FOODSERVICE
35Ingredients
105Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon sugar (granulated)
  • 1 tablespoon brown sugar (light)
  • 1 tablespoon chile powder
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 3 pounds 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 tablespoons 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 tablespoons shallots (very finely minced)
  • 2 tablespoons garlic (very finely minced)
  • salt
  • pepper
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    Directions

    1. 1. Rub pork with Spice Mix and wrap in plastic; refrigerate overnight. Remove pork from refrigerator unwrap
    2. 2. Let pork rest at room temperature for two hours
    3. 1. In a heavy casserole, heat oil over high heat
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