Shredded Pork and Wild Mushroom Salad Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Shredded Pork and Wild Mushroom Salad

PORK FOODSERVICE
35Ingredients
105Minutes
Read Directions
Add to Meal Planner
Shredded Pork and Wild Mushroom Salad

Add to Meal Planner

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
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    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
    View 12 More StepsDiscover more recipes from Pork Foodservice

    PlanShop