Shredded Pork W. Potherb Mustard Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Trim excess large pieces of fat but leave some for flavor. Rub the pork all over with 2 tsp kosher salt and 1 tsp black pepper; set aside 10 minutes to come closer to room temperature.

Sear pork

Set a heavy Dutch oven or large ovenproof pot over medium-high heat. Add 2 tbsp vegetable oil. When shimmering, sear the pork on all sides until deeply browned, about 4–5 minutes per side. Transfer pork to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the smashed garlic and cook 1 minute more until fragrant.

Deglaze and assemble braise

Pour in 1 cup dry white wine (or skip and add an additional cup of chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Return the seared pork to the pot. Add 2 cups chicken stock, 2 tbsp apple cider vinegar, 2 bay leaves, and 1 tsp dried thyme. The liquid should come about halfway up the meat; add a bit more stock or water if needed.

Braise

Bring liquid to a simmer, then cover and transfer to a 325°F (160°C) oven. Braise until the pork is fork-tender and easily pulls apart, about 2½ to 3 hours (time will vary with size). Alternatively simmer gently on the stovetop, covered, for the same time. Occasionally check that liquid is simmering gently and not evaporating completely; add a splash of water if necessary.

Rest and shred

Remove pork from oven and transfer to a cutting board or large tray. Let rest 10–15 minutes. Reserve ½ cup of the braising liquid, skim off surface fat, and set aside. Using two forks or meat claws, shred the pork into bite-size pieces, discarding any large pockets of fat or bone. Return shredded pork to the pot with the onions to soak up flavor if desired.

Prepare greens

Wash the potherb mustards (mustard greens) thoroughly to remove grit. Remove any very tough stems and roughly chop the leaves until you have about 6 cups packed.

Sauté shallot and wilt greens

In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add the minced shallot and cook until translucent, about 2 minutes. Add the chopped mustard greens in batches, stirring to wilt. Cook until fully wilted and tender, about 4–6 minutes total. If the pan becomes dry, add 1–2 tbsp of the reserved braising liquid or water.

Make roux and sauce

Push the wilted greens and shallot to one side of the pan. Add 1 tbsp all-purpose flour to the butter/empty side and cook, stirring, 1 minute to remove raw flour taste. Slowly whisk in 1 cup whole milk (or a mix of milk and reserved braising liquid) until smooth, then stir the greens back into the sauce. Bring to a gentle simmer until the sauce thickens slightly, about 2–3 minutes.

Finish seasoning

Stir in 2 tbsp Dijon mustard, 1 tsp hot sauce (optional), 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning — more salt, lemon, or mustard as needed. If the sauce is too thick, thin with a splash of reserved braising liquid or milk to reach a saucy consistency.

Combine pork and sauce

Return the shredded pork (about 3 cups) to the skillet with the potherb mustard sauce or place the sauce into the pot with the pork. Add up to 1/2 cup reserved braising liquid to loosen and marry flavors. Warm over low heat for 3–5 minutes, stirring gently so the pork absorbs the mustardy-green sauce.

Adjust and garnish

Taste for seasoning and add salt, pepper, or a squeeze more lemon if desired. Stir in chopped fresh parsley if using.

Serve

Serve the shredded pork with potherb mustard sauce over hot cooked rice or alongside crusty bread. Leftovers keep tightly covered in the refrigerator for up to 4 days; reheat gently and add a splash of reserved braising liquid if dry.