Shredded Pork with Mustard Peanut Sauce

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 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.