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Shredded Pork and Wild Mushroom Salad

3 lbs. pork shoulder tied into a roast

Spice Mix:
2 Tbsp. paprika
1 Tbsp. salt
1 Tbsp. granulated sugar
1 Tbsp. light brown sugar
1 Tbsp. chili powder
1 Tbsp. ground black pepper
½ tsp. cayenne pepper

Braised Pork:
¼ cup peanut oil
2 cups onion, sliced
1 cup celery, chopped
2 cups chicken stock
1 cup cider vinegar
½ cup vermouth
¼ cup light brown sugar
2 Tbsp. red pepper flakes

¼ cup walnut oil
¼ cup country ham, prosciutto, or pancetta, very finely minced
4 cups wild mushrooms, (cepes, morels, chanterelles)
2 Tbsp. shallots, very finely minced
1 Tbsp. garlic, very finely minced
to taste, salt and freshly ground pepper

1 cup tomato, seeded and cut into ½-inch pieces
1 cup red onion, peeled and julienned
1 cup walnuts, lightly toasted
1 cup flat leaf parsley tops
1 cup chervil tops
1 cup chives, cut into 1 ½-inch lengths
4 cups baby lettuce
1 Belgian endive, sliced into 1-inch pieces
1 cup arugula
1/3 cup sherry vinegar
to taste, coarse salt and freshly ground pepper DIRECTIONS:For Pork Rub: Rub pork with spice mix and wrap in plastic; refrigerate overnight. Remove pork from refrigerator and unwrap. Let pork rest at room temperature for 2 hours.

For Braised Pork: In a heavy casserole, heat oil over high heat. Pat pork dry with towels, leaving on as much spice rub as possible. When oil is hot, add pork and brown well on all sides. Remove pork and in the same oil add onion and celery. Cook until they are lightly browned. Add stock, vinegar, vermouth, brown sugar and pepper flakes. Return pork to the casserole and bring to a simmer on stovetop. Cover casserole and bake at 275°F. After 30 minutes, check to see that the casserole is barely at the simmer. Baste every 20 minutes with pan juices. After 3 hours, remove roast from casserole and allow to cool for 45 minutes. Meanwhile, strain cooking juices into a bowl and, after 15 minutes, remove fat from the surface. 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.

For Mushrooms: In a heavy skillet, heat walnut oil. When hot, add country ham. Saute for 2 minutes until crisp. Remove ham from skillet and leave the flavored oil in the skillet. Add mushrooms and saute for 3 minutes, then add shallots and garlic. Add salt and pepper to taste. Cook an additional 2 minutes.

For Salad: Combine salad ingredients in a bowl. When mushrooms are cooked through, add them along with their cooking oil and juices to salad mixture. Add salt and ground pepper to taste. To serve: Combine pork, mushrooms and salad. Mound on plate. SERVINGS:6-8 servings From:Chef/Owner Louis Osteen, Charleston, S.C. PHOTO CREDIT:Photo Credit: NATIONAL PORK BOARD