From: Chef George Michael Taylor, 16 Plates, Springfield, IL. Yield: Approximately 3¼ lb. Roast Shredded Pork: 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 Mustard Peanut Sauce: ¼ cup olive oil ¼ cup garlic, fresh, minced 1 Tbsp. hot ...

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