Roasted Duroc Pork Sandwich with Braised Mustard Greens & Aged Provolone

• Pork
• 1 qt. GREY POUPON Classic Dijon Mustard
• 3 cups brown sugar, packed
• 3 cups shallots, brunoise
• 1 cup apple HEINZ Apple Cider Vinegar
• 2/3 cup extra virgin olive oil
• fresh thyme sprigs
• 2/3 cup sea salt
• 6 Tbsp. ground coriander
• 1/4 cup ground black pepper
• 4 tsp. garlic powder
• pork shoulders, trimmed of excess fat
• 2 qt. chicken stock
• Creamy Dijon Mustard Sauce
• 2 Tbsp. hot water
• 1/3 cup dry mustard
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 6 Tbsp. KRAFT MAYO Real Mayonnaise
• 1/3 cup white wine vinegar
• 2 Tbsp. honey
• 2-1/2 tsp. kosher salt
• 1/4 cup grapeseed oil
• Crispy Fried Sweet Onions
• 2 each sweet onions, sliced
• to taste kosher salt
• 1-1/3 cups flour, divided
• 1-1/3 cups cornstarch
• 3-1/3 cups club soda
• Garlic-Chili Braised Mustard Greens
• 2 each dried chipotle chile peppers
• 1/2 cup extra virgin olive oil
• 12 slices OSCAR MAYER Bacon, small dice Rite Aid 2 For $7.00 thru 02/06
• 1/4 cup water
• 1-1/2 cups shallots, sliced
• 16 cloves garlic cloves, minced
• 2 each fresh jalapeno peppers, seeded, chopped
• mustard greens, trimmed, coarsely chopped
• 1 tsp. ground black pepper
• 1 Tbsp. sea salt
• 1 tsp. crushed red pepper
• 1 Tbsp. white wine vinegar
• Sandwiches
• 2 doz. sourdough sandwich rolls, partially split
• 1 cup pine nuts, toasted
• 1-1/2 qt. aged provolone cheese, shredded
• 1/2 cup Italian parsley, chopped

1. Pork: Mix all ingredients except meat and stock until well blended.
2. Coat meat with mustard mixture.
3. Refrigerate 24 hours.
4. Place on racks in roasting pans.
5. Pour stock into pan; cover.
6. Bake in 300 degrees F-standard oven 4-1/2 hours or until fork-tender.
7. Uncover; increase temperature to 400 degrees F. Bake 20 to 30 min.
8. or until browned.
9. Let stand at room temperature 1 hour.
10. Strain pan juices; skim fat.
11. Shred meat.
12. Pour juices over meat.
13. Keep warm until ready to serve.
14. Creamy Dijon Mustard Sauce: Whisk hot water and dry mustard until well blended.
15. Stir in all remaining ingredients except oil.
16. Gradually whisk in oil until well blended.
17. Refrigerate until ready to use.
18. Crispy Fried Sweet Onions: Sprinkle onions lightly with salt; spread onto paper towels.
19. Let stand 1 hour.
20. Separate onions into rings; toss with 1/3 cup flour (or with about 1 -1/2 Tbsp.
21. flour for trial recipe).
22. Whisk cornstarch, remaining flour and club soda until well blended.
23. Set aside.
24. Garlic-Chili Braised Mustard Greens: Saute chipotle peppers in hot oil in skillet until lightly toasted.
25. Add bacon and water; cook and stir on medium heat 5 min.
26. or until some of the water is evaporated and bacon is partially cooked.
27. Add shallots, garlic and jalapeno peppers; cook and stir 3 to 5 min.
28. or until tender.
29. Stir in remaining ingredients; cook 5 to 10 min.
30. or until greens are wilted.
31. Keep warm until ready to use.
32. For each serving: Dip 4 onion rings in batter.
33. Cook in 350 degrees F-deep fryer until golden brown; season with salt.
34. Spread 2 Tbsp.
35. Creamy Dijon Mustard Sauce onto cut sides of 1 roll; fill with 1 cup pork, heaping 1/3 cup Garlic-Chili Braised Mustard Greens, 2 tsp.
36. pine nuts and 1/4 cup cheese.
37. Bake in 350 degrees F-standard oven 3 to 5 min.
38. or until cheese is melted and sandwich is heated through.
39. Fill sandwich with 4 Fried Sweet Onions and 1 tsp.
40. parsley.

pork, poupon, brown sugar, shallots, apple, extra virgin olive oil, thyme, salt, ground coriander, ground black pepper, garlic powder, pork shoulders, chicken stock, mustard sauce, water, dry mustard, poupon, mayo, white wine vinegar, honey, kosher salt, grapeseed oil, onions, sweet onions, kosher salt, flour, cornstarch, club soda, garlic, chile peppers, extra virgin olive oil, bacon, water, shallots, garlic, jalapeno peppers, ground black pepper, salt, red pepper, white wine vinegar, sandwiches, sandwich rolls, pine nuts, aged provolone cheese, italian parsley

Taken from www.kraftrecipes.com/recipes/roasted-duroc-pork-sandwich-braised-mustard-greens-aged-provolone-118682.aspx (may not work)