Pork Cassoulet Pizza With Shaved Tenderloin And Pecorino

• 4 pounds pork shoulder diced
• 3 cups mirepoix
• 1 gallon pork stock
• 1 bunch thyme
• 1 sprig rosemary
• pizza dough As needed
• 4 ounces bacon lardons cooked
• 2 ounces pancetta diced and cooked
• 1 ounce Parmesan cheese shredded
• olive oil To garnish
• 1 teaspoon thyme minced
• 1 teaspoon rosemary minced
• 1 pork tenderloin
• 1 teaspoon thyme minced
• 1 teaspoon garlic minced
• olive oil As needed
• 4 cups Northern beans
• 2 cups pork stock
• 1/2 cup veal stock brown
• 1 sprig thyme
• 2 bay leaves
• salt To taste
• pepper To taste

1. 1. For the Pork Shoulder: Braise shoulder in mireproix, pork stock, thyme and rosemary for 6 hours. Pull pork, reserve braising liquid
2. 2. For the Pork Tenderloin: Rub tenderloin with herbs and oil, then sous vide until it reaches an internal temperature of 135u0b0F. Let carryover cook until 145u0b0F. Rest and then shave
3. 3. For the White Bean Puree: Simmer northern beans in pork and brown veal stock, thyme and bay leaves until tender; puree if desired and season with salt and pepper
4. 4. To serve: Roll out pizza dough, layer White Bean Puree, pulled Pork Shoulder and Pork Tenderloin. Cook in a 525u0b0F oven until crust is cooked through. Top with Garnish

pork shoulder, mirepoix, gallon pork, thyme, rosemary, bacon, parmesan cheese, olive oil, thyme, rosemary, pork tenderloin, thyme, garlic, olive oil, northern beans, pork stock, veal stock brown, thyme, bay leaves, salt, pepper

Taken from www.yummly.com/recipe/Pork-Cassoulet-Pizza-with-Shaved-Tenderloin-and-Pecorino-2255215 (may not work)