From: Chef George Michael Taylor, 16 Plates, Springfield, IL. Yield: Approximately 3¼ lb.
2 tsp. garlic, granulated
2 tsp. pepper, white, ground
1½ tsp. oregano leaves, dried
1 tsp. thyme, dry
5 lb. pork shoulder, boneless
1 cup yellow onion, medium, 1" dice
½ cup carrot, large, peeled 1" dice
2 cups chicken broth or stock
¼ cup olive oil
¼ cup garlic, fresh, minced
1 Tbsp. hot sauce
1½ cups peanuts
1½ cups dark cane syrup
½ cup orange juice
½ cup Creole mustard
For roast shredded pork: Combine dry seasonings and rub into the pork on all sides. Place pork in a roasting pan and bake at 425°F for 40-50 minutes until browned. Turn oven down to 225°F and add onion, carrot and broth to the pan. Cover pan and cook for 5-6 hours until pork is fork-tender. Remove pork and strain cooking liquid. Skim fat and reserve. Cool quickly per HACCP procedures to 40°F or below. Shelf life: 48 hours at 40°F.
For mustard peanut sauce: Remove any remaining chilled fat from surface of reserved cooking liquid and place in pan over medium high heat. Cook until liquid has reduced to about 1 cup.
Brown garlic in oil over medium high heat. Place garlic and remaining ingredients in bowl of food processor fitted with metal blade. Puree to a paste.
Add reduced cooking liquid and puree to a smooth sauce. Shred pork into appropriate heavy-bottom pan and pour in the sauce. Stir to combine over a medium high heat.
Cook per HACCP procedures to minimal temperature of 165°F. Hold per HACCP procedures at or above 140°F. Shelf life: 1 hour.