Restaurants›Hawks Public House›Ciccioli Recipe

Ciccioli Recipe

Inspired by Hawks Public House
Time2h 30m
Serves4

dijon + stone ground mustard, cornichons, grilled acme sourdough

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Ingredients

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Ciccioli Ingredients

Method

Ciccioli Preparation

1

Cook the Pork

In a large pot, add the pork shoulder and cover with water. Bring to a boil, then reduce heat to a simmer. Cook for about 2 hours, or until the pork is fork-tender.

2

Shred the Pork

Remove the pork from the pot and let it cool slightly. Shred the meat using two forks, discarding any excess fat.

3

Mix the Mustards

In a bowl, combine the Dijon mustard and stone ground mustard. Mix well.

4

Combine Ingredients

In a large bowl, combine the shredded pork, mustard mixture, salt, and black pepper. Mix thoroughly.

5

Prepare the Cornichons

Slice the cornichons into small pieces and fold them gently into the pork mixture.

6

Toast the Sourdough

In a skillet, heat olive oil over medium heat. Toast the sourdough slices until golden brown on both sides.

7

Serve

Spread the ciccioli mixture on the toasted sourdough and enjoy!