Shredded Pork And Wild Mushroom Salad

• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon sugar granulated
• 1 tablespoon brown sugar light
• 1 tablespoon chile powder
• 1 tablespoon black pepper
• 1 1/2 teaspoons cayenne pepper
• 3 pounds 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 tablespoons 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 tablespoons shallots very finely minced
• 2 tablespoons garlic very finely minced
• salt
• pepper

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
4. 2. Pat pork dry with towels, leaving on as much spice rub as possible
5. 3. When oil is hot, add pork and brown well on all sides
6. 4. Remove pork & in the same pot oil & onion and celery, Cook until they are lightly browned
7. 5. Add stock, vinegar, vermouth, brown sugar & pepper flakes. Return pork to the casserole & bring to a simmer on stovetop
8. 6. Cover casserole & bake at 275 F. After 30 minutes, check to see that the casserole is barely at the simmerBaste every 20 minutes with pan juices. After 3 hours, remove roast from casserole and allow to cool for 45 minutes
9. 7. Meanwhile, strain cooking juices into a bowl, after 15 minutes, remove fat from the surface
10. 8. 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
11. 1. In a heavy skillet, heat walnut oil. When hot, add country ham, saute for 2 minutes until crisp
12. 2. Remove ham from skillet & leave the flavored oil in the skillet Add mushrooms & saute for 3 minutes, then add shallots and garlic
13. 3. Add salt & pepper to taste. Cook an additional 2 minutes
14. 1. Combine salad ingredients in a bowl. When mushrooms are cooked through, add them along with their cooking oil and juices to salad mixture
15. 2. Add salt & ground pepper to taste.

paprika, salt, sugar, brown sugar, chile powder, black pepper, cayenne pepper, pork shoulder, peanut oil, onions, celery, chicken stock, cider vinegar, vermouth, brown sugar, red pepper, tomato, red onion, walnuts, flat leaf parsley tops, chervil tops, chives, endive, arugula, sherry vinegar, salt, pepper, walnut oil, wild mushrooms, shallots very, garlic, salt, pepper

Taken from www.yummly.com/recipe/Shredded-Pork-and-Wild-Mushroom-Salad-2255180 (may not work)